Dutch Baby Pan­cake


FamilyFun - - DIG IN -


¼ cup un­salted but­ter 3 eggs, lightly beaten ½ cup all-pur­pose flour ½ cup milk 1 tsp. vanilla ½ tsp. salt 2 Tbs. sugar, di­vided 1 tsp. ground cin­na­mon 1 cup sliced straw­ber­ries Juice from ½ lemon Greek yo­gurt or lemon curd (op­tional)

1. Pre­heat oven to 450°F. Melt but­ter in a 10-in. cast-iron or oven­proof skil­let.

2. In a medium bowl, com­bine eggs, flour, milk, vanilla, salt, 1 Tbs. sugar, and cin­na­mon. Pour into skil­let. Place skil­let in oven. Bake 10 to 12 min­utes or un­til puffed and brown. Re­move from oven.

3. Top with berries and the re­main­ing sugar. Bake about 5 min­utes more. Re­move from oven. Driz­zle with lemon juice.

4. Cut into wedges; if de­sired, top with yo­gurt or lemon curd. Serve im­me­di­ately. PER SERV­ING 270 CALO­RIES; 8g PRO­TEIN; 16g FAT (9g SAT. FAT); 24g CARBS; 1g FIBER; 10g SUGAR; 300mg SODIUM

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