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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is like Baby Dutchman, but the ingredients are a little different. If you're not using salted butter you'll want to add a little salt to the mixture. I used a cast-iron skillet for the entire batter, and it worked great. You may want to make a couple of these if you're having company because they disappear quickly. Recipe from The Pillsbury Cookbook. YUM! Ingredients:
2 eggs |
1/2 cup all-purpose flour |
1/2 cup milk |
2 tablespoons butter |
4 cups fruit, sliced |
1/2 cup brown sugar, firmly packed |
8 ounces sour cream |
Directions:
1. Heat oven to 425.
2. In a medium bowl, beat eggs slightly.
3. Add flour and milk to eggs, beating with rotary beater until combined.
4. Melt 1 tablespoon butter in each of 2 9 glass pie plates in oven and spread to cover bottom.
5. Pour batter into prepared pie plates and bake at 425 for 10 to 15 minutes or until golden brown. Pancakes will form a well in the center and edges will puff up.
6. Spoon fruit or combination of fruits (strawberries, bananas, pineapple, raspberries, peaches, blueberries) in center of pancakes.
7. Sprinkle with brown sugar and top with sour cream.
8. Serve immediately.
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