Pannekoeken (Dutch Pancake)
Sliced peaches fill the giant baked pancake to make this simple dessert. A dollop of sour cream goes on top.

Ingredients
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2 Tbsp. butter, cut into pieces
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3 eggs
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1/2 cup all-purpose flour
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1/2 cup milk
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2 medium peaches, peeled, pitted, and sliced
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2 Tbsp. dairy sour cream
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Powdered sugar
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Pure maple syrup
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Fresh raspberries (optional)
Directions
1.
Place the butter in an 8x8x2-inch (2-quart square) baking dish or 2-quart casserole. Place dish in a cold oven and turn to 400 degrees F. Melt butter, allowing 5 to 8 minutes. (Be sure to watch carefully to avoid overbrowning the butter). Remove dish from oven.
2.
Meanwhile, in a medium bowl, use a wire whisk or rotary beater to beat eggs. Add the flour and milk. Beat until mixture is smooth. Immediately pour batter into the baking dish. Bake pancake for 20 to 22 minutes or until puffed and well browned. (Do not open the oven during baking.)
3.
To serve, spoon peaches in the center of the warm pancake. Top with sour cream. Sprinkle with powdered sugar and serve with syrup. If you like, top with fresh raspberries. Makes 4 servings.
Nutrition information
Calories 290, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 179 mg, Sodium 111 mg, Carbohydrate 40 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 8%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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Swedish Pancakes
This batter needs to rest for at least 2 hours, so you will need to plan ahead and rise early enough to make this in time for breakfast or brunch. You may also make the batter the night before, cover it tightly and refrigerate it until the next morning. Make the pancakes to order, or keep them warm on a covered platter in a 200 degrees F oven. Serve the pancakes with butter, lingonberries or other tart preserves, and/or sour cream and--in the case of my family, sour cream and brown sugar. Try them with just butter at first--they are delicate and faintly sweet.
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