Dutch Baby Pancake

Categories: Milchig | Egg dishes | Pancakes

Serves: 2 Servings

Ingredients:

4 Eggs;
1 c Milk;
1 c Flour;
1/4 c Butter;

Instructions:
Preheat oven to 425. Place a 9x13 pan into the hot oven with the butter.

Beat eggs well with a wisk or blender, add milk and continue beating,
slowly beat in the flour. Pour batter in the HOT pan with sizzling melted
butter.

Bake 20-25 minutes. Do not open oven door to peak. Serve immediately with
one of the following: 1. a squeeze of fresh lemon juice and a sprinlking of
powdered sugar 2. sauted vegetables in the center of the pancake 3. sauted
fresh fruit (apple, peach, cherries, etc.)

‹‹‹‹‹

Per serving: 630 Calories; 36g Fat (52% calories from fat); 21g Protein;
54g Carbohydrate; 439mg Cholesterol; 400mg Sodium

Recipe by: Sunset Magazine

Posted to JEWISH-FOOD digest by Lorrin Lewis on Aug
26, 1998, converted by MM_Buster v2.0l.

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