Dutch Baby |
|
This Dutch Baby recipe was given to me by my great aunt, Pearl Bush Payne sometime during the 1960's, after I was married.
She would make it for me on special occasions or when I came to stay with her for a few days during summer vacation from school. |
2 eggs (3 will make a more “eggy pancake”) ½ cup sifted flour ½ Tsp. salt ½ Cup milk 2 Tbsp. melted butter 1 Tbsp. lemon juice 1 ½ pints hulled strawberries 6/8 peeled, sliced peaches Confectioner’s sugar Sour cream |
Heat oven to 450 degrees. Beat eggs until blended. Sift flour and salt together. Add to milk with eggs; beat smooth. Stir in butter. Pour into greased 9 inch skillet with oven proof handle. Bake for 20 minutes, Reduce heat to 350 degrees; Prick shell, bake 10 minutes more; drizzle with the lemon juice. Sprinkle with confectioner’s sugar, fill with fruit and top with sour cream. Enjoy! |
–Lyda Mae Spear |