|Dutch Oven Cooking, 4th Edition|
|by John G. Ragsdale|
This perennial bestseller has been reissued in a new format to appeal to the next generation of campers and outdoor enthusiasts.
Tip: Try baby pancake for more results.
Results 1 - 10 of 18 for dutch baby pancake
Result Page: 1
Melt butter in 400 degree oven in large casserole dish. Combine eggs, milk, flour and sugar in blender. Pour into casserole dish and bake in 400 ...
Melt butter in 2 to 3 quart round pan (iron skillet is great). Beat eggs in a blender. Add milk and flour; blend well. Pour into pan on top of ...
1. Place butter ... 6. When the pancake is done remove ... (Makes 2-4 servings.) If you do not have a blender, step 3 can be done in a jar with tight lid.
Put 1/3 cup ... sugar. For German pancakes bake 15 minutes, ... Return to oven. Dust with cinnamon and powdered sugar. Serve with butter and lemon slices.
In bowl, beat eggs with wire whip until blended. Add flour to eggs in 4 additions, beating after each until smooth. Add milk in 2 additions beating ...
Preheat oven to 425 degrees. Place butter in a shallow 2 1/2 to 3 quart casserole or skillet. Set in oven for 5 minutes to melt the butter and heat ...
Beat eggs with whisk or electric mixer until well blended. Add milk and butter. Generously grease bottom and sides of 2 unheated 8 or 9 inch cake ...
Use a paella ... and bake until pancake is puffy and ... toppings (3 to 6 servings) : powdered sugar and wedges of lemon, fruit, preserves, syrup or honey.
Preheat oven to ... up making a simple, yet attractive breakfast. Squeeze a lemon wedge over the pancake, then sprinkle powdered sugar and finally syrup.
Put butter in shallow pan and set into 425 degree oven. Mix batter quickly while butter melts. Put eggs in blender; whirl at high speed 1 minute. ...
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