Dutch Baby Pancakes with Berry Topping - Gold Medal™

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Directions

1. Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven brush butter over bottom and side of pie plate.

2. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.

3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.

Ready In: 40 minutes

Cook Time: 30 minutes

Preparation Time: 10 minutes

Serves:4 people

Ingredients

1/2 cup Gold Medal™ all-purpose flour

A sprinkle of Urban Meadow® Powdered Sugar, if desired

1/4 teaspoon salt Urban Meadow® Salt

2 cups assorted fresh berries

2 tablespoons butter or margarine

2 eggs

1/2 cup milk

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Nutrition Facts

Recipe serves: 4 people

Serving size: 1

Amount per serving

Calories

200

Total fat

Cholesterol

110mg

Sodium

260mg

Total carbohydrate

24g

Dietary fibers

Total sugars

Protein