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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Your family or guests are sure to say 'Wow!' when you present them with this dish that rises so high and browns so beautifully, notes Patricia Millmann from Wauwautosa, Wisconsin. I sometimes add water chestnuts for crunch. Ingredients:
3/4 cup plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
2 eggs, beaten |
dash cayenne pepper |
1 cup milk, divided |
5 tablespoons butter, divided |
1/2 cup chopped onion |
3/4 cup sliced fresh mushrooms |
3/4 cup turkey or chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups thinly sliced cooked turkey |
1 to 2 tablespoons grated parmesan cheese |
Directions:
1. Place 3/4 cup flour in a large bowl. Whisk in eggs, cayenne and 3/4 cup milk until smooth. Place 3 tablespoons butter in a 9-in. pie plate. Heat at 400° for 3-4 minutes or until melted. Pour batter into hot plate. Bake for 15-18 minutes or until golden brown and center is set.
2. Meanwhile, in a large skillet, saute onion in remaining butter until tender. Add mushrooms; saute until tender. Sprinkle with the remaining flour; cook and stir for 1 minute. Add broth and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt, pepper and turkey.
3. Spoon into center of pancake. Sprinkle with Parmesan cheese. Cut into wedges and serve immediately. Yield: 4-6 servings.
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