Dutch Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1/2 cup sifted flour (gluten free ( substitute 1 parts each of bean flour, tapioca starch and corn starch)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 eggs, well beaten
• 1/2 cup milk
• confectioners' sugar
• butter (i add this, but it's not part of original recipe)
• lemon wedge

Recipe

• 1 preheat oven to 425 degrees.
• 2 set a 10" heavy skillet with heat resistant handle over moderately low heat.
• 3 melt butter in skillet; tilt skillet to coat sides and bottom.
• 4 sift together flour, sugar and salt.
• 5 beat eggs and milk together.
• 6 stirring constantly, blend the egg mixture into flour mixture.
• 7 quickly pour batter into hot skillet.
• 8 cook 2-3 minutes over medium heat.
• 9 place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center.
• 10 remove to warm platter. sift confectioner's sugar over top (i buttered heavily first, then sifted confectioner's sugar over it. the butter melted and created a sort of sugary paste with the confectioner's sugar - yum!).
• 11 serve at once with lemon wedges (i never did!).