Dutch Pancake

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Ready to eat! Cut it into 2 or 4 servings.

When you make this Pennsylvania Dutch breakfast or brunch treat, not only will you love eating it, but you will also impress anyone with whom you share it. It is very easy to make and oh so delicious. I usually serve it with sauteed apples, but you can also try other fruit in season.

Be sure to use a skillet or frying pan that has a heat-resistant handle, and can be used in 400 degree Fahrenheit oven.

What makes this pancake so much fun to bake is that no two of them will ever look alike. This particular one looked more like a giant meringue with all of its "hills", until it slowly collapsed.

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This recipe yields 2 large or 4 medium portions.

For pancake:

1 tablespoon butter or non-GMO plant-based substitute

1/2 cup sifted flour

1 teaspoon sugar

1/2 teaspoon salt

3 eggs that are well beaten

1/2 cup milk

Sauteed apples:

1 tablespoon butter or non-GMO plant-based substitute

1 large or 2 small apples (or other fruit in season), sliced thin

juice of 1/2 lemon

Powdered sugar

Preheat your oven to 400 degrees Fahrenheit.

Heat a 10 inch skillet or frying pan with a heat resistant handle over low heat.

Add butter (or substitute) to the skillet. Tilt the skillet so that the butter evenly coats the bottom and sides of the skillet.

Sift together the flour, salt and sugar in a large mixing bowl.

In a medium size mixing bowl, beat the eggs and milk together. Then while constantly stirring the flour mixture with a whisk, add in the egg and milk mixture. Beat the batter well with the whisk so that it is smooth with no lumps.

Quickly pour the batter into the hot skillet. Turn the heat up to medium and cook the batter for 2 or 3 minutes. You will see the batter start to set around the sides.

Place the skillet in the oven and bake the pancake at 400 degrees Fahrenheit for 10 to 15 minutes, when the pancake is a light golden brown and springy to the touch at the center.

While the pancake is baking, set a 10 inch frying pan over medium heat.

Add the tablespoon of butter/substitute. When it has melted, add the apple slices and saute them for 5 minutes, stirring them so that they cook evenly, lowering the heat if necessary. Pour the lemon juice over the fruit slices and saute for a few more minutes.

Remove the pancake from the oven when it is cooked and immediately scatter the sauteed apple slices over the pancake.

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Sprinkle some powdered sugar through a fine mesh sieve over the pancake.

Cut the pancake into 4 slices and serve with maple syrup.

The pancake recipe is from the Pennsylvania Dutch Cookbook published by Culinary Arts Books


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