Friday, February 17, 2012

Dutch Lunch

 Sometimes we like breakfast for lunch.
And a little fruit.
It's a Dutch Pancake!


Dutch Pancake
2 T. butter
3 eggs
3/4 c. milk
3/4 c. flour
1 T. butter
1 cup blueberries
1 banana (preferably green)
2 T. sugar
1/2 tsp. cinnamon
1/8 tsp nutmeg
Heat oven to 425 degrees.  Place 2 Tablespoons butter in 10-inch round dish & set in oven until the butter bubbles.  (do not let it brown)  Whip eggs for 2 minutes.  Gradually pour in milk and slowly add flour.  Blend 30 seconds.  Pour batter into dish with bubbling butter.  Bake at 425 for 20 minutes, or until puffy and browned.  While pancake is baking, saute fruit in 1 T. butter, sprinkle with sugar and spices.  Serve pancake topped with fruit.

You can use 2 medium apples, cored and sliced, in place of the blueberries and bananas.  Or try other fruits, too.  The bananas in this were a little too ripe for sauteing, so I highly recommend green bananas.

Get everyone to the table quickly, as the pancake is at its best right out of the oven.

3 comments:

Chrisknits said...

I make those, but we call them German Pancakes. We eat ours with powdered sugar. Yours might be a bit healthier, LOL!

Lynn said...

YUM!!!!

Kym said...

Mmmmmmm. That looks wonderful! :-)