Dutch babies recipe
Dutch Babies recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2 Tablespoons unsalted butter
- 1 egg
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon almond extract (optional)
- 1/2 teaspoon grated lemon zest (optional)
- sliced fresh fruit (peaches, strawberries, raspberries)
- lemon or orange zest
- powdered sugar
- toasted sliced almonds
Preheat oven to 400 degrees. Place butter in individual ceramic dishes and heat in preheated oven for 5 minutes. Blend egg, milk, flour, almond extract, and lemon zest in blender and beat until smooth. Pour batter into hot, buttery ceramic dishes and return to oven. Cook until the pancake is puffed and golden. Serve immediately with selected toppings. Spoon freshly sliced fruit into center of pancake. (Contrasting colors of fruit compliment each other well, like, peaches with raspberries sprinkled on top, or strawberries and blueberries.) Dust fruit and pancake with powdered sugar using a fine metal strainer. Add fresh lemon or orange zest and toasted almonds.
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