Strawberry Dutch Baby: German Pancake
This Strawberry Dutch Baby, or spring German pancake, is an oven-baked puffed pancake, deliciously perfect in strawberry season, for Mother's Day, Memorial Day, or any morning when you're craving this always popular breakfast treat.
Servings: 6 servings
Calories: 273kcal
Ingredients
- 2 cups fresh strawberries sliced
- Zest of 1 lemon
- 1/4 cup granulated sugar
- 2 tablespoons butter
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- confectioners’ sugar
Instructions
- Preheat the oven to 400 degrees F. Place a 10-inch cast-iron skillet in the oven as its preheating. In the last couple of seconds, add the butter and let it melt. Remove the skillet from the oven.
- Meanwhile, in a bowl, combine the sugar and lemon zest. Rub between your fingers until incorporated. Then toss 1 1/2 cups sliced strawberries with 2 tablespoons of lemon sugar. Set aside.
- To make the batter, whisk together the milk, eggs, remaining lemon sugar, and vanilla. Whisk in the flour, cinnamon, and salt until the batter is smooth.
- Remove the skillet from the oven and add 1/2 cup of sliced strawberries and pour the batter into the hot skillet.
- Return the skillet to the oven and bake for 20 to 25 minutes, or until browned and nicely puffed. Do not open the oven during the first 15 minutes of baking.
- Remove from the oven and dust with confectioners’ sugar or crème fraiche.
Notes
- Make ahead: Make the batter the night before and refrigerate until ready to bake. Let the batter come to room temperature before pouring into the hot skillet.
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 116mg | Sodium: 287mg | Fiber: 2g | Sugar: 24g