Long story short, I emailed the recipe to an esteemed neighbor who speaks five languages, including Swiss and German. Last night she emailed the translation back, and sure enough, it was the same recipe I used to use.
So now, dear friends, you can make this Dutch Baby perhaps for a Valentine dessert tonight!
To make these, you will need one or two steel or stainless steel omelet pans (mine is an 8 inch steel one), without a non-stick finish, as it goes into a hot oven.
This makes 4 pancakes, using an 8" metal omelet pan.
Preheat oven to 400F.
1 tablespoon unsalted butter for each pancake 2 large eggs
1/2 cup milk
1/2 cup King Arthur all purpose flour
two pinches of kosher salt
Zest from a large lemon
1/4 teaspoon cinnamon
Sliced strawberries - I used about a half cup of sliced berries for each pancake
Confectioner's sugar or maple syrup for topping
In your steel omelet pan, place a tablespoon of butter and place pan into the hot oven.
While the pan is heating mix together the eggs, milk, flour, salt, lemon zest, and cinnamon. There is no sugar in the batter recipe - only the confectioner's sugar on top of the berries.
When the butter has melted, use a pot holder to pull the pan out of the oven, then pour a scant 1/2 cup batter into the pan and place back into the oven quickly.
Bake for 15 or so minutes, or until the pancake puffs up and bubbles and you see a little light browning.
Using a pot holder, hold the handle and slide the pancake from the pan with a fork onto a plate. Add the butter for the second pancake and place back in oven. Continue until all the batter is used up and you have 4 pancakes.
Sprinkle the strawberries equally among the pancakes, then use a sieve to shake powdered sugar over the pancake. Serve with more confectioner's sugar or maple syrup if you wish. These are usually eaten with a fork and knife.
We got a foot of snow last night - and this was my reward for all that shoveling!