A quick easy dutch pancake is one of our favorite breakfast meals for dinner! :) The picture above is after the pancake has been out of the oven and had time to rest for a couple minutes. The sides get really tall and puffy in the oven.
Sous Chef: Zachary
Recipe: Strawberry-Filled Dutch Pancake
1 T butter
1/2 cup skim milk
1/3 cup flour
3 T sugar, divided
1/4 tsp salt
1 - 1/2 cups fresh or frozen strawberries (thawed and drained if frozen) (NOTE: we used Grandma's Strawberry Jam)
1/4 tsp ground cinnamon (NOTE: we didn't add this tonight, but it is normally really good with fresh strawberries)
Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 inch oven proof skillet. Melt butter in oven, about 2 minutes; tilt plate to coat evenly with butter. (Don't let butter remain in dish too long, or it will burn).
In a medium bowl combine eggs, milk, flour, 1 T sugar and salt until smooth. Pour batter into hot buttered plate and bake for 6 minutes. Reduce heat to 375 F. Bake until pancake is golden brown and sides are puffy, about 8-10 minutes longer (ours usually don't take that long).
While that is baking, combine strawberries with remaining 2 T sugar and cinnamon in a small bowl. (Again, we just used Grandma's Jam)
Remove pancake from oven; spoon strawberries on top (we also added a little whipped topping). Cut into wedges; serve immediately. Serves 2.
Brian: "Good Stuff Darling!"
Megan: "This is Good!"
Zachary: "This is my second favorite pancake, Dad's are my favorite!"