Strawberry Dutch Baby Pancake Recipe
Dutch Baby Pancake is one of our favorite treats lately. It’s a pleasure to watch this pancake how it puffs in the oven and the texture is simply irresistible. Due to baking in a hot iron cast pan the pancake gets a crispy edge while the interior remain soft and almost like a custard.
To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/strawberry-dutch-baby-pancake
Ingredients
Makes about 3-4 servings
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
1. First prepare the pastry cream to have it ready by the time the choux pastries are baked.Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
2. In a bowl whisk eggs with sugar and salt. Add flour and stir until well combined. Add milk and vanilla extract.
3. Add butter in the hot pan and return to oven for 1 minute, until butter is completely melted.
4. Remove the pan from the oven and pour batter into the hot skillet.
5. 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.
6. Top with strawberry slices and dust with powdered sugar.
7. Cut into wedges and serve immediately.
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