Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BATTER-----
3/4 c Milk
1/2 c Unbleached all-purpose flour
2 lg Eggs
1 1/2 tb Sugar
1/2 ts Pure vanilla extract
3 tb Unsalted butter
-----TOPPING-----
1 tb Confectioners' sugar
1 1/2 c Thinly sliced peaches
-OR Nectarines or
- Strawberries and/or
- Raspberries & Blueberries,
- or Lemon, cut in wedges
PREHEAT OVEN TO 450F 15 minutes before baking, with
the rack in the center of the oven. Have a 10-inch
glass pie plate or cast iron skillet ready. Mix the
milk, flour, eggs, sugar and vanilla until smooth, in
a food processor, blender or with a whisk. The batter
can be made a day ahead and refrigerated. Put the
butter in the pie plate or skillet and place in the
hot oven until the butter is melted. Brush the butter
up the sides and onto the rim of the pan so the entire
inside surface is well coated. Slowly pour the batter
into the pie plate or skillet and bake for 20 minutes.
Reduce the oven to 350F and continue baking until the
pancake is well browned and cooked in the center, 8 to
10 minutes longer. Remove from the oven and sift
confectioners' sugar over the top. Serve immediately,
with fruit spooned into the center or with lemon
wedges.
