Читать книгу Peanuts Family Cookbook - Weldon Owen - Страница 9

BREAKFAST # 21

POOR SWEET (DUTCH) BABY

1

2

3

4

3 large eggs

22

⁄

33

cup whole milk

22

⁄

33

cup all-purpose flour

11

⁄

44

teaspoon salt

2 tablespoons unsalted butter,

melted

1 pint fresh raspberries

Confectioners' sugar for dusting

Makes 2 to 4 servings

Place a 12-inch ovenproof frying pan in the oven and preheat the oven

to 425°F.

In a blender, combine the eggs, milk, flour, and salt and blend until

smooth. With the motor running, drizzle in 1 tablespoon of the melted

butter and blend until incoprorated.

Put the remaining 1 tablespoon butter in the hot frying pan. Using

a pastry brush, carefully brush the butter all over the pan bottom

and sides and pour in the batter.

Immediately return the pan to the oven

and bake until the Dutch baby is puffed and

golden, 15–20 minutes.

Remove the pan from the oven and

pour the raspberries into the pancake

bowl. Sprinkle with the confectioners'

sugar. Cut into wedges and serve.

Whether you’re sleepy, under the weather, or just in the mood for something

uplifting, try this dazzling, puffy oven pancake topped with fresh raspberries

and a liberal dusting of confectioners' sugar.

INGREDIENTS