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Dutch Pancake Recipe

   
 

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     Dutch Pancake

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 quart fresh strawberries
2 t. powdered sugar
2 t. grated lemon rind, divided
2 T. fresh lemon juice
1 T. cornstarch
10 T. milk
about 1/2 cup flour
2 large eggs
1 large egg white
 
2 and 1/2 T. butter, melted and divided
Slivered almonds

Instructions
Hull and quarter strawberries; place in medium bowl. Add sugar, 1 t. lemon rind and juice; toss.
Place a 10 inch cast iron skillet in oven; preheat to 450 degrees.
Combine cornstarch, milk, flour, eggs, egg wihte, remaining lemon rind and 1 T butter in a blender and blend until smooth.
Once pan is preheated, remove pan. Coat pan with cooking spray. Add remaining 1 and 1/2 T butter to pan; swirl to coat. Add batter to pan; bake at 450 degrees for 20 minutes or until batter is very puffed and deeply brown. Remove from oven. Top with strawberry mixture and nuts.
Serving Suggestions
Options- saute thinly sliced apples with cinnamon & sugar. Add mix to batter in blender.


Originally Submitted
3/22/2017





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