Dutch Babies
These fluffy little pancakes are made in the oven, just ideal for breakfast. I often make the batter and get them into the oven then make the lunches or hang out a load of washing while they are cooking.
Ingredients:
3 eggs
1/2 cup milk
1/2 cup plain flour
2 tablespoons melted butter
melted butter, extra
sugar, pancake syrup or lemon wedges, to serve
Method:
Preheat the oven to 200°C. Use the extra melted butter to grease two x 20cm sponge tins.
Beat eggs and milk together.
Place flour in a medium mixing bowl and make a well in the centre. Add half the milk mixture and lightly beat. Add remaining milk mixture and mix in gently. Beat in the melted butter.
Pour half the batter into each prepared tin.
Bake in the oven for 10 minutes, then reduce heat to 175°C and bake for a further 5 minutes. Pancakes should be puffed and golden.
Cut each pancake into quarters and serve immediately with pancake syrup or sugar and lemon wedges. Serves 4.
Ingredients:
3 eggs
1/2 cup milk
1/2 cup plain flour
2 tablespoons melted butter
melted butter, extra
sugar, pancake syrup or lemon wedges, to serve
Method:
Preheat the oven to 200°C. Use the extra melted butter to grease two x 20cm sponge tins.
Beat eggs and milk together.
Place flour in a medium mixing bowl and make a well in the centre. Add half the milk mixture and lightly beat. Add remaining milk mixture and mix in gently. Beat in the melted butter.
Pour half the batter into each prepared tin.
Bake in the oven for 10 minutes, then reduce heat to 175°C and bake for a further 5 minutes. Pancakes should be puffed and golden.
Cut each pancake into quarters and serve immediately with pancake syrup or sugar and lemon wedges. Serves 4.
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