Dutch baby pancakes recipe
Dutch Baby Pancakes recipeThis article was published by: Matthew
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- 6 large eggs
- 1 cup flour
- 1 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt (optional)
- Peach Sauce:
- 1 can (8-3/4 ounces) sliced peaches
- 1/3 cup brown sugar
- 2 teaspoons cornstarch
- Orange juice
- 1/4 teaspoon apple pie spice
Pancakes: Break eggs into blender. Mix on slow speed while adding butter in a stream, then slowly add milk and mix. Add flour a little bit at a time. Mix thoroughly. Spray 6 oval baking dishes with non-stick cooking spray. Ladle 4 ounces of batter into each baking dish (a 1/2-cup measure is 4 ounces). Bake at 425 degrees for 10 to 15 minutes or until puffed and golden (will rise on sides only, center does not puff).
Peach Sauce: Drain peaches into measuring cup; add orange juice to peach juice to make one cup liquid. In a small saucepan, heat mixture to boiling. Combine sugar and cornstarch and stir into boiling mixture. Stir over medium heat until thickened and clear. Add peaches and heat thoroughly. May also use fresh or frozen peaches and peach juice.
Note: May also be baked in a 9-inch pie plate; increase cooking time about 5 minutes until done in the center and golden brown on sides.Serves: 6
Reference: Dutch baby pancakes recipe
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