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This recipe
is a family and special friend’s favorite. It is what everyone always asks for when they are at my
house for breakfast or brunch. This
is what I will make for my mother on Mother’s Day. You can use any or a combination of fresh, frozen or canned
fruits mixed with a tiny amount of jam or jelly (sweetened or unsweetened). We fold it in thirds with the outside
edges overlapping in the center and sprinkle powdered sugar on top and a dollop
of whipped cream or topping.
This recipe
makes one very large serving and can easily be divided in half. You can also double, triple or
quadruple it based on how many cast iron skillets you have. It makes a lovely
breakfast, brunch, luncheon or late night snack.
Ingredients
(2 servings)
- ½ Tablespoon butter or margarine
- 2 eggs
- 1 Tablespoon sugar
- ½ cup milk
- 1/3 cup flour
2. Place all ingredients in a bowl and
beat until smooth.
3. When skillet is very hot and butter or
margarine is melted, make sure the entire inside of the skillet is
greased. Pour in all of the batter
and place in the oven.
4. Cook until pancake is set and puffy,
about 10-15 minutes. Remove from oven.
Place
pancake on plate. For Dutch Baby style, sprinkle with powdered sugar and sever
with fresh lemon wedges. You can serve a side of applesauce, lingonberries or
other fruit.
Or use any
fresh fruit or combination sweetened with melted jam or jelly if desired, place
on top of pancake and fold in opposite sides of pancake to form a roll (you may
need to use toothpicks to hold sides in place), sprinkle with powdered sugar.
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Comments
Yum! I think this is the easiest way to make pancake. Thanks for the recipe.I have this soy milk in the fridge. Just wondering if that is okay to use this milk to this recipe.
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