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Originally published Wednesday, May 7, 2008 at 12:00 AM

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Recipe: Sharon Kramis' Dutch Babies

Makes 1 large pancake that serves 44 tablespoons butter 3 extra-large eggs ½ cup all-purpose flour ½ cup milk Topping: 4 ounces...

Makes 1 large pancake that serves 4

4 tablespoons butter

3 extra-large eggs

½ cup all-purpose flour

½ cup milk

Topping:

4 ounces clarified butter

Juice of one lemon

½ cup powdered sugar

1. Preheat oven to 425 degrees. In a 10- or 11-inch cast-iron skillet set over low heat, melt 4 tablespoons butter.

2. In a blender, combine eggs, flour and milk until smooth. Pour batter into skillet over melted butter, then bake 25 minutes.

3. As soon as the pancake comes out of the oven, pour on clarified butter, then sprinkle on lemon juice and powdered sugar. Serve at once.

From Sharon Kramis

Copyright © 2008 The Seattle Times Company

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