How to make a Dutch Baby (German pancake) '60s-style
A Dutch Baby is a unique sweet treat - a little bit popover, a little bit pancake, and a whole lot of delicious. Here's a recipe for this vintage dessert, coming to you from 1968!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clickamericana.com.
Cooking tools:
- Sifter
- Cast iron skillet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Fork
- Paring knife
- Cutting board
- Colander
- Chef's knife
- Spoon
- Plate
Ingredients
- 2 eggs (3 work as well, if you like a more "eggy" pancake)
- 1/2 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter or margarine
- 1 tablespoon lemon juice (I like a little more, but tastes vary)
- 1-1/2 pints strawberries, washed and hulled
- 1 package (10 ounces) frozen, sliced peaches, well-drained
- Confectioners' sugar
- Dairy sour cream (I like to add brown sugar and cinnamon)
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