Dutch Pancakes Recipe #306623
This is from a Pennsylvania Dutch Cookbook. I used to make this as a little girl in my mom's iron skillet. I made it with a very good friend of mine and she still talks about these today. They were a lot of fun to make since they really bubbled up in the oven and of course it helped that we got to put butter and sugar all over them!
25 min | 10 min prep
SERVES 2
- 1 tablespoon butter
- 1/2 cup sifted flour (gluten free ( substitute 1 parts each of bean flour, tapioca starch and corn starch)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 eggs, well beaten
- 1/2 cup milk
- confectioners' sugar
- butter (I add this, but it's not part of original recipe)
- lemon wedge
- Preheat oven to 425 degrees.
- Set a 10" heavy skillet with heat resistant handle over moderately low heat.
- Melt butter in skillet; tilt skillet to coat sides and bottom.
- Sift together flour, sugar and salt.
- Beat eggs and milk together.
- Stirring constantly, blend the egg mixture into flour mixture.
- Quickly pour batter into hot skillet.
- cook 2-3 minutes over medium heat.
- Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center.
- Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar - yum!).
- Serve at once with lemon wedges (I never did!).
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5 stars