Sunday, April 10, 2011

Maple Syrup Pudding PanCake

2 eggs
2/3 cups butter
1 cup sugar
2 1/3 cups all purpose flour
1 teaspoon baking powder
2 cups maple syrup
2 cups heavy cream

Preparing the pudding:
Beat butter and sugar until smooth. Add eggs one at the time. Add flour and baking powder and stir until flour is completely incorporated. Chill for at least 24 hours.

Preheat oven a 450 degrees F. Bring syrup and cream to a boil in a saucepan. Divide dough in 6 ramekins and fill each with the cream and syrup mix. Place ramekins on a baking sheet and bake for 20-25 minutes. The batter should half fill the ramekins, and the syrup should come no closer than 1/4-inch from the rim, or it will boil over. Serve it with whipped cream.

Serves 6


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