Dutch Baby Pancake with Strawberry-Almond Compote |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Pannekoeken, or Dutch baked pancakes, are a treat in my husbandâs family. You can also try this recipe with vanilla extract, blueberries and lemon peel. Ingredients:
2 tablespoons butter |
4 eggs |
2/3 cup 2% milk |
2 tablespoons grated orange peel |
1/2 teaspoon almond extract |
2/3 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon kosher salt |
topping: |
1 pound fresh strawberries, hulled and quartered |
1/2 cup slivered almonds, toasted |
2 tablespoons orange juice |
1 tablespoon sugar |
Directions:
1. Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly.
2. Meanwhile, in a large bowl, whisk eggs, milk, orange peel and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
3. In a small bowl, combine topping ingredients. Serve with pancake. Yield: 6 servings (3 cups topping).
|
|