Preheat oven to 425 degrees. Place butter in heavy, 10-inch skillet or deep pie dish in oven to melt. Do not let it burn.
While butter is melting, whirl eggs in blender at high speed for 1 minute. With blender running, add milk, then slowly add flour and salt until mixture is very smooth.
Remove pan from oven and pour batter into melted butter. Return pan to oven and bake until puffed and browned on the edges, about 20 minutes. Serve immediately.
Traditional: Squeeze the juice of a lemon over finished pancake and sprinkle with powdered sugar to taste before serving.
Strawberry: Top finished pancake with a pint of stemmed and sliced strawberries and pass sour cream and brown sugar as accompaniments.
353 calories, 12g protein, 22g fat ( 12g saturated), 27g carbohydrate, 238mg sodium, 260mg cholesterol, trace dietary fiber.
Adapted from a Sunset recipe
Pancakes without the flipping
KIDS CAN IMPRESS MOM BY WHIPPING UP THIS SIMPLE, YET ELEGANT DISH
By Aleta Watson
San Jose Mercury News, Wed, May 5, 2004
Pancakes hot off the griddle are always a hit at breakfast. But they're best when eaten immediately, which usually leaves the cook stuck at the stove flipping flapjacks while the rest of the family devours the fresh offerings.
On a special occasion such as Mother's Day, however, it's so much nicer for everyone to sit down together. Make your pancake in the oven this year and let the cook join the party.
The elegant German-style pancake is a dramatic dish that puffs up like a souffle and emerges from the oven golden brown and bubbling with butter. Yet it's so simple that older children can prepare it with just a little adult help handling the hot pan.
I've been making these pancakes -- better known in some circles as Dutch babies -- for company for years, and they never fail to please guests. Rich and eggy, infused with the delicate flavor of butter, they slowly deflate at the table, forming an edible bowl. Sprinkle them with powdered sugar and drizzle with lemon for a classic taste or fill with fresh strawberries, sauteed apple slices or even salsa and sour cream.
All they require is a blender, a heavy skillet and a hot oven. You could even just whisk the mixture in a bowl, but the blender makes an already easy recipe a snap.
A little more complicated are the apple and mushroom variations I've been experimenting with this year. For these, you saute the sliced fruit or vegetable first, then pour the batter on top of the hot mixture and bake.
Still not a lot of work for such impressive results.
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 4|
|Calories from Fat: 1007 (80%)|
|Amt Per Serving||% DV|
|Total Fat 111.9g||149 %|
|Saturated Fat 62.7g||314 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 1287.7mg||396 %|
|Sodium 368.9mg||13 %|
|Potassium 428.3mg||11 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 30.5g|
|Protein 36.8g||53 %|
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Calories per serving: 1266
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