Strawberry Dutch Baby Pancake
It is so satisfying to watch this Dutch Baby Pancake and how it puffs in the oven. Its texture is simply irresistible. Due to baking in a hot iron cast pan, the pancake gets a crispy edge while the interior remains soft and almost like a custard.
Ingredients
- 3 eggs
- 3/4 cup (95g) flour
- 1/4 tsp (1g) salt
- 1 tbsp (15g) sugar
- 1 tsp (5g) vanilla extract
- 3/4 cup (180ml) milk
- 2 tbsp (28g) butter
- Fresh strawberries , cut into slices
- powdered sugar for serving
- maple syrup , optional
Instructions
- Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
- In a bowl whisk eggs with sugar and salt. Add flour and stir until well combined. Add milk and vanilla extract.
- Add butter in the hot pan and return to oven for 1 minute, until butter is completely melted.
- Remove the pan from the oven and pour batter into the hot skillet.
- Return the pan to the oven and bake for 15-17 minutes. The dutch baby will puff up around the edges and will get a golden brown color. It will deflate slightly after removing from the oven.
- Top with strawberry slices and dust with powdered sugar.
- Cut into wedges and serve immediately.
Video
Nutrition
Serving: 1 serving out of 4Calories: 237kcalCarbohydrates: 27.4gProtein: 8.5gFat: 10.4gSaturated Fat: 5.3gCholesterol: 142mgSugar: 8g