1Preheat oven to 425°F. Mix milk, flour, eggs, sugar and extract in a blender or in a large bowl with a whisk until well mixed. Place butter in a 9 or 10-inch frying pan (or ovenproof saute pan). Place pan in hot oven to melt butter. Remove pan with an oven mit and tilt to coat bottom and sides with butter. Spread fruit in pan and pour egg mixture over fruit. Immediately return to oven and bake for about 20 minutes or until puffed and golden. Remove from oven and sift confectioners’ sugar over pancake. Cut into wedges and serve. Makes 4 to 6 servings.
With a crunchy outside and succulent inside, there’s no doubt that this classic is an American favorite. But it's loaded with calories and saturated fat. Here's how to make fried chicken lighter without sacrificing that wonderful crunch.
Summer Corn Chowder
Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.