Difference between revisions of "Dutch Pancakes"
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* [[raspberry]] syrup | * [[raspberry]] syrup | ||
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# In large bowl combine [[flour]] and [[milk]]. | # In large bowl combine [[flour]] and [[milk]]. | ||
# Stir well. | # Stir well. | ||
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# Serve with raspberry syrup. | # Serve with raspberry syrup. | ||
| − | [[Category:Dutch | + | [[Category:Dutch cuisine]] |
| − | [[Category:Dutch Vegetarian]] | + | [[Category:Snack Recipes]] |
| + | [[Category:Dutch cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Pancake Recipes]] | [[Category:Pancake Recipes]] | ||
[[Category:Breakfast Recipes]] | [[Category:Breakfast Recipes]] | ||
[[Category:Low-fat milk Recipes]] | [[Category:Low-fat milk Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 13:26, 15 July 2012
Ingredients
- 1 cup unbleached flour
- 1 cup 2% low-fat milk
- 6 eggs
- 4 tbsp butter
- raspberry syrup
Procedures
- In large bowl combine flour and milk.
- Stir well.
- Add eggs one at a time, beating with a fork after each.
- Set batter aside until step preheat oven to 425°F.
- Place butter in a 13 x 9-inch pan and melt in oven as it is preheating.
- Remove from oven.
- With a brush, spread a small amount of melted butter on bottom and up sides of pan to create a non-stick surface.
- Pour entire batter into pan.
- Return pan to oven and bake 15 to 20 minutes.
- Pancake will rise on walls of pan.
- Cut into equal portions and serve this magnificent dutch pancake hot!.
- Serve with raspberry syrup.
