JAE
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Found a recipe for the Square Baker in the Rachel Ray magazine:
Puffy Pancake w/ Nutty Banana Butterscotch
1 stick unsalted butter
5 large eggs
1/3 cup milk
3/4 cup flour
1/3 cup sugar
1 cup brown sugar
pinch salt
1/2 cup sour cream
2 bananas, peeled and sliced
1/2 cup chopped, toasted walnuts
1. Preheat oven to 425 degrees. Add 1/2 stick butter to baker and melt in the oven, about 5 minutes.
2. In large bowl, whisk together the eggs and milk. In a separate bowl, whisk together flour and sugar, then whisk in the egg-milk mixture.
Pour batter into the prepared baking dish; bake until the pancake begins to rise, 15-20 minutes.
3. Meanwhile, in a medium saucepan, cook the brown sugar, salt and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes. Stir in the remaining 1/2 stick butter, the sour cream and bananas and heat through.
4. Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts. Slice and serve with the remaining sauce on the side.
I think I'll try this in the morning to use up the eggs and bananas before we leave for vacation. Sounds really yummy, and I usually just use my square baker for brownies. It will be fun to try something different in this baker.
Puffy Pancake w/ Nutty Banana Butterscotch
1 stick unsalted butter
5 large eggs
1/3 cup milk
3/4 cup flour
1/3 cup sugar
1 cup brown sugar
pinch salt
1/2 cup sour cream
2 bananas, peeled and sliced
1/2 cup chopped, toasted walnuts
1. Preheat oven to 425 degrees. Add 1/2 stick butter to baker and melt in the oven, about 5 minutes.
2. In large bowl, whisk together the eggs and milk. In a separate bowl, whisk together flour and sugar, then whisk in the egg-milk mixture.
Pour batter into the prepared baking dish; bake until the pancake begins to rise, 15-20 minutes.
3. Meanwhile, in a medium saucepan, cook the brown sugar, salt and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes. Stir in the remaining 1/2 stick butter, the sour cream and bananas and heat through.
4. Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts. Slice and serve with the remaining sauce on the side.
I think I'll try this in the morning to use up the eggs and bananas before we leave for vacation. Sounds really yummy, and I usually just use my square baker for brownies. It will be fun to try something different in this baker.
