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Shot with the iPhone 7 plus. |
One 10-inch pancake, 2 to 4 servings
Preheat oven to 425 degrees F.
Whisk together until smooth:
1/2 cup milk
1/2 cup all-purpose flour
1/4cup sugar
2 large eggs, at room temperature (remember to whisper to the eggs)
Melt in a 10 inch ovenproof skillet over medium heat:
Tilt the pan so the butter coats the sides. Pour the egg mixture into the skillet and cook without stirring for one minute. Place the skillet in the oven and bake until puffed and golden, 12 to 15 minutes. Once out of the oven, sprinkle some powdered sugar. A spoonful of fruit preserves if available or sliced fruit splashed with brandy adds feel guilty factor to the cake. Or if you are like me, slices of bacon are much preferred. (Tip: Anything will taste better with bacon.)
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