Pannekoeken (Dutch Pancake)
Recipe from Midwest Living

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

Pannekoeken (Dutch Pancake)

by 3  people

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Servings: 4
Prep Time: 20 mins
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  • 2   tablespoons 
    butter, cut into pieces
  • 3   
  • 1/2  cup 
    all-purpose flour
  • 1/2  cup 
  • 2   medium 
    peaches, peeled, pitted, and sliced
  • 2   tablespoons 
    dairy sour cream
    Powdered sugar
    Pure maple syrup
    Fresh raspberries (optional)
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.
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.)
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
Per Serving: cal. (kcal) 290, Fat, total (g) 12, chol. (mg) 179, sat. fat (g) 6, carb. (g) 40, fiber (g) 2, pro. (g) 8, vit. A (IU) 875, vit. C (mg) 6, sodium (mg) 111, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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