Somebody please remind my kids that someday they will be longing for food like mom used to make.

söndag 8 juli 2012

Dutch pancake, alternately titled, what to do with all these strawberries

I was outside for a while yesterday evening, while the kids played, and collected all the ripe strawberries in our two square meter strawberry patch. It turned out to be about 3 liters. Then big girl and her friend discovered wild blueberries in the woods while the toddler was scouring the roadside (we live on a dead end in the woods) for the tiny sweet wild strawberries that grow there. Big girl tasted a blueberry, only to spit it out like she had been poisoned. So I went out with a box and picked berries for a while. My husband was picking the wild strawberries for the toddler as fast as she could eat them, and told me that he has only gotten to eat one this year, poor man. After I picked for about a half hour, this is what I ended up with:

The toddler finished those off for her mid-morning snack. I got to have about four. 

That left us the three liters of regular strawberries. In an attempt to put them to use, I decided to make a Dutch pancake for lunch. I generally make them with apples in the bottom and then turn them upside-down to serve, but today I made them plain, with the exception of a little extra something in the pan. 

This is the easiest thing ever. Preheat the oven to 400 F/210 C, then put 2 T butter in two pie plates, and pop them in the oven while it heats up to melt the butter. Take the pie plates out, brush the butter around and up the sides. In the meantime, barely beat 4 eggs in a medium sized bowl, then add 1 c. flour, 1/4 tsp. salt, and 1 c. milk. Whisk until just combined, some lumps in the batter is okay. Don't overwhisk. Sprinkle about 1-2 T. brown sugar and 1/4 tsp. cinnamon in each pie plate, then pour half of the batter in each of them.

Pop them in the preheated oven and bake for  24 minutes or until golden and puffy. The brown sugar caramelizes on the outer edge, so it gets a bit darker.

To serve, fill with fruit and serve some more on the side. If you are feeling especially decadent, a bit of whipped cream or a little vanilla ice cream on top would not be amiss.  If you rather, you can leave out the brown sugar in the pan and dust a bit of powdered sugar over the fruit with a sifter.

I did one without fruit for the big girl and her friend, and one with for my husband and myself. The toddler eats mostly whatever, so she got a little of each, which she ate and then started throwing on the floor when she was feeling satisfied. The big girl's friend was rather sceptical and asked "Can you just make regular pancakes?", but ended up eating her whole portion, which was topped with a little raspberry preserves. Big girl also ate it, and gladly since it had sugar in/on it. That is the number one selling point for most food items where she is concerned.

Dutch pancakes

Preheat oven to 400F/210C.

For two pie plates:
4 eggs
1 c. flour
1 c. milk
1/4 tsp. salt

Combine the above. Don't overwhisk. 

4 T. butter
3-4 T. brown sugar
1/2 tsp. cinnamon

Brush two pie plates with melted butter (see tip above), then sprinkle them with 1-2 T brown sugar and 1/4 tsp cinnamon each. Pour in batter and bake for 24 min. or until golden and puffy. Serve as you like. 

Serves 2 adults and 2 kids, or 2 adults with big appetites. 

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