Dutch Pannekoeken

Dutch Pannekoeken


  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup orange juice
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 3 cups sliced fruits (strawberries, pineapple, kiwi, melons, banana, peaches)


Serving Size : 2. Heat oven to 425F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all pancake ingredients except margarine. Beat with wire whisk or rotary beater until smooth. Place butter in 9-inch (glass) pie pan; melt in 425F oven just until margarine sizzles, 2 to 4 minutes. Remove pan from oven; tilt to coat bottom with melted butter. Immediately pour batter into hot pan. Bake at 425F for 14-18 minutes or until puffed and golden brown. (Some butter may rise to the surface of pancake during baking.) Meanwhile, in small saucepan combine 1/2 cup sugar and cornstarch; mix well. Stir in orange juice and liqueur. Cook and stir over medium heat 5-7 minutes or until sugar dissolves and mixture thickens. Remove pancake from oven; immediately arrange peaches and strawberries over pancake and drizzle with orange sauce. Cut into wedges. Serve immediately. 2-3 servings.

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