Dutch Babies are giant popovers that are puffed and golden and then settle into a bowl shape. They can be served simply with different syrups or honey. Sour cream and strawberry syrup, fresh fruit, a sprinkling of cinnamon sugar...a few suggestions appear below.

1/4 cup butter (1/2 stick)

1 cup flour
1 cup milk
1/4 teaspoon salt
4 eggs

Melt butter in a 10-inch, round baking pan (or skillet that can go into the oven) and spread evenly. Beat together the flour, milk, salt and eggs until thoroughly blended. Pour batter into prepared pan.

Bake in a 400° oven for about 30 minutes or until pancake is puffed and golden. Sprinkle generously with sifted powdered sugar and serve with one of the following toppings. Serves 6.

Orange Honey:
Heat together 1 cup honey and 3 ounces concentrated orange juice until blended. Spoon over pancake to taste. Unused Orange Honey can be stored in the refrigerator.

Yogurt and Fresh Strawberries:
Serve pancake with a dollop of yogurt and sliced fresh strawberries.

Cinnamon Sugar:
Sprinkle top with cinnamon sugar to taste and serve with a dollop of sour cream and strawberry jam.

Apples and Raisins:
Cook together 3 thinly sliced apples, 1/2 cup yellow raisins, 1/2 cup sugar, 1/2 cup orange juice, 2 tablespoons grated lemon and 1 teaspoon vanilla until apples are soft, about 30 minutes. Sprinkle top of pancake with cinnamon sugar and serve with cooked apples.

Sour Cream and Strawberry Orange Topping:
In a bowl, combine 1 package (10 ounces) frozen sweetened strawberries with 3-ounces concentrated frozen orange juice. Serve pancake with a dollop of sour cream and a few tablespoons of Strawberry Orange Topping.

Sour Cream with Cinnamon Sugar:
Sour cream can be flavored with a little brown sugar and cinnamon to taste.

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