Big Dutch Pancake with Little Berries |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is a really fun recipe to prepare because the pancake puffs up into uniques shapes. The custard-like texture and buttery flavor make it fun to eat, too! Ingredients:
1 cup halved strawberries |
1 cup fresh or frozen raspberries |
1 cup fresh or frozen blackberries or boysenberries |
1/4 cup butter |
1 cup milk |
4 eggs, lightly beaten |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
confectioners' sugar |
Directions:
1. In a bowl, combine berries; set aside. Cut butter into pats and place in an 8-in. square baking pan. Put pan in a 425° oven for 2 minutes or until butter melts and pan is very hot. Combine milk, eggs and vanilla in a bowl. Stir in flour and sugar; beat until well mixed. Pour into hot pan. bake for 18-20 minutes or until puffed and brown on top. Spoon berries over top and dust with confectioners' sugar. Serve immediately. Yield: 6 servings.
|
|