California Strawberries
The Ripe Ingredient
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Strawberry Dutch Baby Pancakes
24 eggs
1 lb. 14 oz (6 cups) flour
6 cups milk
2 oz (1/4 cup) sugar
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
12 oz (1 ½) cups butter
1 lb. 8 oz (3 cups) sour cream
Strawberry Topping
3 tablespoons cornstarch
3 lbs. 12 oz (2 quarts) frozen sliced, sweetened California Strawberries, thawed
5 oz - 1/2 cup light corn syrup
2 oz - 1/4 cup butter
Directions:
1. Blend cornstarch with strawberries in saucepan. Stir in corn syrup and butter.
2. Bring mixture to a boil, stirring frequently. Remove from heat and keep warm.
Directions
1. Beat eggs. Whisk in flour and milk; mix smooth. Whisk in sugar, vanilla and cinnamon; mix well. 2. For individual servings: melt 1 tablespoon butter in 6-inch skillet over medium heat. 3. Pour in 4 oz. (1/2 cup) batter. 4. Bake at 425°F, 15 minutes, until pancake is set and lightly browned. 5. Gently remove from pan and place on serving plate. Pour 1/3 cup Strawberry Topping in cavity. 6. Garnish with #30 scoop (2 tablespoons) sour cream, if desired. Yield: 24 Servings
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