Dutch Strawberry Pancake
2-quart cast iron skillet or oven pottery
1⁄4 cup butter
3 large eggs
3⁄4 cup milk
3⁄4 cup flour
powered sugar, whip cream, maple syrup
Preheat oven to 425 degrees.
Put butter in skillet or pottery (pan should be about 2 inches high). Place pan in oven, while it is preheating, until butter is melted.
While the butter is melting, put eggs in a blender and whirl at high speed for one minute.
Gradually pour in milk, then gradually add flour. Continue whirling for 30 seconds.
Remove pan from oven and pour batter into hot pan. Return to oven and bake for 17 to 23 minutes, until puffy and edge is well browned. Top your pancake with fruit and powdered sugar, or any of the following suggestion: nutmeg, cinnamon, allspice, cloves, white or brown sugar, warm syrups, lemon juice, fresh fruits and whip cream, or applesauce.
For individual servings, use ramekins and fill each about 1/4 full with butter/batter. Place ramekins on a cookie sheet to help keep oven bottom clean. Serves 4. To make a pancake that will serve 6 use a 4-quart pan and simply double the ingredients except the butter.
The first time I ever had a Dutch Pancake was in Detroit, Michigan. I was so surprised at how simple they are to make. I finally found an easy, but great recipe. I love apples with our Moscato and strawberries with our Maywine, but you can try any fruit topping you choose. Enjoy!