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
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.
|–Lyda Mae Spear|