NOTES: You may know this puffy, eggy treat by another name: a Dutch baby. The pancake puffs up as it bakes and then sinks down after it’s removed from the oven, making the perfect canvas for raspberry sauce. You could also top the pancake with powdered sugar and a squeeze of lemon, if you like.
3 tablespoons butter
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
Raspberry sauce (recipe follows)
1. Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.
2. In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.
3. Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce.
Raspberry sauce. In a food processor or blender, whirl 4 cups rinsed fresh or thawed frozen raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry purée; taste, and add more sugar if desired. Makes 1 1/4 cups.
Per serving: 351 cal., 38% (135 cal.) from fat; 9 g protein; 15 g fat (7.5 g sat.); 48 g carbo (6.4 g fiber); 231 mg sodium; 189 mg chol.
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