Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 20

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id you know?

The original “Dutch baby” oven-baked pancakes were derived from a recipe for large German pancakes served in a family-run Seattle restaurant in the early 1900s. Traditional ones rise dramatically at the sides during baking, while these miniature versions puff just as nicely in the middle.

breakfast 19

first heat the pans

Preheat the oven to 400°F (200°C). Have ready six 10-oz (315-g) ramekins or four 5-inch (13-cm) pie tins. Divide the butter evenly among the dishes. Place the dishes in the oven.

then mix the ingredients

While the butter is melting, crack the eggs into a blender. Blend on low speed for 1 minute. With the motor running, gradually pour in the milk, then the flour. Blend until smooth.

next bake the batter

Wearing oven mitts, remove the dishes from the oven and, using a pastry brush, lightly brush the butter over the bottom and up the sides of each dish. Carefully pour an equal amount of the batter into each dish. Add the berries, dividing them evenly between the dishes. Bake until puffed and golden, 17–19 minutes.

finally serve thepancakes

When the pancakes are ready, remove the dishes from the oven, transfer to serving plates, and serve at once while they are still nice and puffy and warm. Dust with powdered sugar as desired.

Makes 4–6 servings

what you need

Butter 6 tablespoons (3 oz/90 g)Large eggs 4Milk 1 cup (8 fl oz/250 ml)

All-purpose flour 1 cup (5 oz/155 g)

Blackberries 1⁄2 cup (2 oz/60 g)Powdered sugar for dusting

dutch baby pancakes