Indulge in the delightful flavors of a Roasted Strawberry Dutch Baby Pancake—a perfect blend of fluffy pancake and sweet, caramelized strawberries. This easy-to-make dish is not only visually stunning but also incredibly delicious, making it an ideal choice for breakfast or brunch.
The Dutch baby puffs up beautifully in the oven, creating a light and airy texture that pairs perfectly with the roasted strawberries’ rich sweetness. Whether you’re cooking for a special occasion or just treating yourself to something wonderful, this recipe is sure to impress!
INGREDIENTS:
- 3 tbsp butter, divided
- 4 large eggs
- 1 cup milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 2 cups sliced strawberries, divided
INSTRUCTIONS:
Transfer skillet to the oven and bake for 15-20 minutes until pancake is golden and puffy. Remove from oven and top with remaining strawberries. Cut into 4-6 slices and serve with powdered sugar, whipped cream or maple syrup.
Preheat oven to 400 degrees
Melt 1 1/2 tbsp butter in the microwave (about 15-20 seconds). Add butter, eggs, milk and vanilla extract and blend until combined. Add flour, 1 tbsp sugar, 1/2 tsp cinnamon, baking powder and salt and blend until smooth.
Melt remaining butter in a cast iron skillet over medium heat. Add 1 cup of strawberries and pour in batter.
EQUIPMENT:
Blender
cast iron skillet
