The cream cheese/marshmallow cream filling sounds wonderful, but I didn't have marshmallow cream so made it more like my mom used to. But I added blueberries to her lemon juice and powdered sugar.
Ingredients:
Pancake:
- 2 Tbsp. butter
- 1/2 cup flour
- 1/4 tsp. salt
- 1/2 cup milk
- 3 eggs
Topping:
- 1 lemon (juice only needed) ~ 2 or 3 T?
- up to 2 or 3 T powdered sugar - better to just shake some on
- 1 c blueberries, mixed with a few teaspoons of regular sugar
Directions:
- Heat oven to 450°F.
- Add 2 T butter to 9-inch pie plate*; heat in oven until melted. Tilt pie plate or use silicone pastry brush to evenly coat bottom and side with butter.
- (In a bowl, beat 1/2 c flour, pinch salt, 1/2 c milk and 3 eggs with whisk until blended; pour into pie plate. Place in heated oven, on lowest oven rack.
- Bake at 450°F 18 min. Reduce oven temperature to 350°F. Bake an additional 10 min. or until golden brown. Meanwhile, get out powdered sugar, lemon, blueberries and regular sugar.
* My mom had a special cast iron pan that she used with higher sloping sides so her Dutch babies were really high. This recipe wonderful as it 'let' me use a regular glass pie pan to make the dish. I made in a toaster oven, it was ready in 15 minutes!
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