And yet another terrific recipe by BJGourmet and this is what she says about it...
"I was delighted when I found this recipe on the net. These are delicious!! I remember having them in a specialty restaurant in Vancouver, British Columbia, which served nothing but "Dutch Babies"; and it was always packed with hungry customers day and night."
DUTCH BABIES PANCAKES
6 large eggs
1 c flour
1 c milk
1/4 c butter, melted
1 tsp salt (optional)
1 can (8-3/4 ounces) sliced peaches
1/3 c light brown sugar, packed
2 tsp cornstarch
1/4 tsp apple pie spice
Break eggs into blender. Mix on slow speed while adding butter in a stream, then slowly add milk and mix. Add flour a little bit at a time. Mix thoroughly.
Spray 6 oval baking dishes with non-stick cooking spray. Ladle 4 ounces of batter into each baking dish (a 1/2-cup measure is 4 ounces).
Bake at 425 degrees for 10 to 15 minutes or until puffed and golden (will rise on sides only, center does not puff).
Drain peaches into measuring cup; add orange juice to peach juice to make one cup liquid.
In a small saucepan, heat mixture to boiling. Combine sugar and cornstarch and stir into boiling mixture. Stir over medium heat until thickened and clear. Add peaches and heat thoroughly.
May also use fresh or frozen peaches and peach juice.
Note: May also be baked in a 9-inch pie plate; increase cooking time about 5 minutes until done in the center and golden brown on sides..