Name: Dutch Baby Pancakes
Yield: 4 servings
Ingredients: 2 eggs; 1/2 c. sifted all-purpose flour; 1/2 tsp. salt; 1/2 c. milk; 2 Tbsp. melted butter; 1 Tbsp. lemon juice; 1 1/2 pt. strawberries, washed and hulled; 1 (10 oz.) pkg. frozen sliced peaches, drained well; powdered sugar; sour cream

Servings: persons

2 eggs
1/2 c. sifted all-purpose flour
1/2 tsp. salt
1/2 c. milk
2 Tbsp. melted butter
1 Tbsp. lemon juice
1 1/2 pt. strawberries, washed and hulled
1 (10 oz.) pkg. frozen sliced peaches, drained well
powdered sugar
sour cream

1
Heat oven to 450u00b0.
2
Beat eggs until blended.
3
Sift flour and salt together.
4
Add with milk to eggs.
5
Beat smooth.
6
Stir in butter or margarine.
7
Pour into greased 9-inch skillet with ovenproof handle.
8
Bake on bottom shelf for 20 minutes.
9
Reduce heat to 350u00b0.
10
Prick shell.
11
Bake for 10 minutes.
12
Drizzle with lemon juice; sprinkle with powdered sugar.
13
Fill with fruit.
14
Cut in wedges.
15
Top with dollop of dairy sour cream (may add brown sugar and cinnamon).
16
Serve at once.
17
Serves 6.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Dutch Baby Pancakes

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