Thanks to Lila for sharing this Dutch baby pancake recipe. Use strawberries or your own favorite berries for topping these pancakes.
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup milk
- 2 tbs. melted butter
- 1 tbs. lemon juice
- 1 1/2 pts. strawberries, washed and hulled, or use other fruit
- confectioners' sugar
- dairy sour cream or whipped cream, optional
Preheat oven to 450°. Whisk eggs until blended. Stir flour and salt together; add with milk to flour mixture. Stir in melted butter. Pour into greased 9" skillet with oven-proof handle. Bake on bottom shelf of the preheated oven 20 minutes. Reduce oven temperature to 350°. Prick shell in several places with fork; bake 10 minutes longer. Remove Dutch baby from oven; sprinkle with lemon juice then fill with strawberries; sprinkle with confectioners' sugar. Cut in wedges; top with dollop of sour cream, if desired. Serve hot. Serves 6.
It would be delish with cherry pie filling and whipped cream as well.
Shared by Lila
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