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Finnish Baked Pancake
Description:
Spectacular puffed pancakes Ingredients: 4 6" cast iron fry pans 4 Tbs butter 6 eggs 1 1/2 cups milk 1 1/2 cups flour powdered sugar Nutmeg Apricot compote, recipe follows 1 cup plain or vanille yogurt Directions: Preheat oven to 425 degrees for 10 minutes. Put 1 Tbs butter in each pan and heat pans in oven until butter is dark brown or black. Break eggs into blender jar, blend and then slowly add milk while continuing to blend. Gradually add flour a quarter of a cup at a time, blend 2 minutes. Butter should now be dark brown, carefully remove pans from oven and put 1 cup of batter in each pan. Bake 18 to 20 minutes. Carefully remove Pancakes from oven, lift on to plates gently and sprinkle with powdered sugar and nutmeg. Serve with Apricot or Apricot Sausage compote and plain or vanilla yogurt.  Recipe Summary: Yield: 4 servings Prep Time: 10 minutes Cook Time: 20 minutes Comments: Other recipes by Casa del Rio: Apricot Compote Apricot Sausage Compote Eggs Florentine Sweet Pepper Salad Hummas Greek Mountain Salad Cucumber Yogurt Salad Yogurt Dip Spanakopita Casserole Zucchini Pancakes Ken Bowling's Brisket Chocolate Pound Cake Hot & Flavorful Bean Curd Quesadilla New Mexico Red Chile New Mexico Green Chile Sauce Burritos Pinto Beans & Refried Beans Chicos (dried Corn) Natillas (a Very Light Custard) Flan Whipped Cream For Decorating. Pumpkin Cake Chocolate Glaze | |
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