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How to make a Dutch Baby (German pancake) ’60s-style

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Vintage Dutch Baby dessert

About the Dutch Baby

By Virginia T Habeeb, American Home magazine (June 1968)

Recently I visited a good friend in Los Angeles, California. After a sumptuous meal, I was thoroughly impressed with the dessert served. Not only was it mouthwatering — it also provided great entertainment for the guests.

It is called Dutch Baby, and the origin of its name I have been unable to find. I immediately told my host I would steal the idea and use it — and here it is.

It’s been fun to make. I often do it at the end of a meal and assemble it (see above) in front of my guests. It’s a popover-like batter that bakes into a shell-like pancake — a different shape every time. It can be served as-is — hot and crispy, and sprinkled with lemon juice and confectioners’ sugar.

Vintage Dutch Baby dessert recipe from 1968 (2)

Or it can be filled with any number of tasty goodies and topped with dairy sour cream, whipped cream, or ice cream. It takes about 10 minutes to prepare, 30 minutes to bake, and 10 minutes to assemble. Bake it during dinner — have the batter ready to slip into the oven 40 minutes before you wish to serve it.

Here is the recipe as I prepare it with fresh strawberries and frozen peaches. You can, of course, use frozen or canned fruit in any combination. Try it — right before your guests. (You can also serve a Dutch Baby at breakfast for for a brunch.)

Dutch Baby

Dutch Baby

Yield: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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)

Instructions

  1. Heat oven to 450 F.
  2. Beat eggs until blended.
  3. Sift flour and salt together.
  4. Add with milk to eggs; beat smooth.
  5. Stir in butter or margarine.
  6. Pour into greased 9-inch skillet with ovenproof handle.
  7. Bake on bottom shelf of oven for 20 minutes.
  8. Reduce heat to 350° F. Prick shell; bake 10 minutes.
  9. Drizzle with lemon juice (left, top picture).
  10. Sprinkle with confectioners' sugar (bottom picture).
  11. Fill with fruit.
  12. Cut in wedges.
  13. Top with dollop of dairy sour cream. Serve at once.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 238 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 75mg Sodium: 244mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 3g Sugar: 28g Sugar Alcohols: 0g Protein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
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Vintage Dutch Baby dessert recipe from 1968 (1)

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