Yield: 4 Servings
|2 tablespoons||Unsalted butter|
|½ cup||Each: all-purpose flour; whole milk|
|1 dash||Freshly grated nutmeg|
|Confectioners' sugar and lemon wedges for serving|
|Peach and strawberry compote, recipe follows|
Cooking time: 25 minutes Preparation time: 5 minutes 1. Heat oven to 425 degrees. Place butter in 9-inch pie plate and put pan in oven to melt butter.
2. Whisk eggs in medium bowl. Add flour, milk, salt and nutmeg; mix to combine. Pour into pan.
3. Bake until pancake is puffed and golden, 20 minutes. Sift confectioners' sugar over top and serve immediately with lemon wedges and fruit compote.
Test Kitchen Note: For a slightly sweet pancake, add 1-2 teaspoons sugar and ½ teaspoon vanilla extract.
Nutrition information per serving: Calories ...... 164 Fat ............. 9 g Cholesterol .. 130 mg Sodium ..... 180 mg Carbohydrates .. 14 g Protein ......... 6 g
From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 14, 1997