Dutch Pancakes
Want a breakfast that won’t disappoint? Go Dutch. If you want flapjacks to flip over, this is your recipe.
Maple-pecan blondies, June 2010 (Photo credit: Wikipedia)
Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 tsp. salt
2 tbsp. butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tbsp. corn syrup
1 tsp. baking soda
2 tsp. vanilla extract
Confectioners’ sugar
Methods/steps Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an un-greased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees for 20 minutes.
Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners’ sugar; serve immediately with the syrup. Additional Tips PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
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Published in: Cooking
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