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Dutch Baby Pancakes

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Dutch Breads, Desserts 2 Servings

INGREDIENTS

3/4 c Milk
1/2 c Unbleached all-purpose flour
2 Eggs
1 1/2 T Sugar
1/2 t Pure vanilla extract
3 T Unsalted butter
1 T Confectioners' sugar
1 1/2 c Thinly sliced peaches
=OR=- Nectarines or
Strawberries and/or
Raspberries &
Blueberries
or Lemon cut in wedges

INSTRUCTIONS

PREHEAT OVEN TO 450F 15 minutes before baking, with the rack in the
center of the oven. Have a 10-inch glass pie plate or cast iron
skillet ready. Mix the milk, flour, eggs, sugar and vanilla until
smooth, in a food processor, blender or with a whisk. The batter can
be made a day ahead and refrigerated. Put the butter in the pie plate
or skillet and place in the hot oven until the butter is melted.  Brush
the butter up the sides and onto the rim of the pan so the  entire
inside surface is well coated. Slowly pour the batter into the  pie
plate or skillet and bake for 20 minutes. Reduce the oven to 350F  and
continue baking until the pancake is well browned and cooked in  the
center, 8 to 10 minutes longer. Remove from the oven and sift
confectioners' sugar over the top. Serve immediately, with fruit
spooned into the center or with lemon wedges.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 539
Calories From Fat: 219
Total Fat: 24.9g
Cholesterol: 239.1mg
Sodium: 118.5mg
Potassium: 592.3mg
Carbohydrates: 68g
Fiber: 5.5g
Sugar: 36.6g
Protein: 14.8g


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