Puffy German Pancake served with homemade strawberry compote
Preheat the oven to 400 degrees F.
Put the butter in a large ovenproof skillet (10 inches) and place in the oven.
Meanwhile, combine flour, milk, sugar, vanilla, nutmeg, and salt until uniform using a blender.
Remove the hot skillet from the oven.
Swirl the butter around the pan to coat completely, and transfer the remaining butter into the blender. Pulse to blend.
Pour the batter into the skillet and cook for about 20 minutes or until the pancake is puffed.
In a medium saucepan, add chopped strawberries, sugar and water.
Cook over medium-high heat, stirring occasionally for about 4 minutes. Add the lemon zest and continue cooking for 1 minute. Turn off the heat and set aside.
Serve the dutch baby pancake warm with a generous amount of Strawberry compote, fresh berries, ricotta cheese and a sprinkling of powdered white sugar.
You can make your own pancake batter by mixing the eggs and milk for about 1 minute or until the mixture is light yellow. Then add the remaining ingredients: flour, sugar, vanilla extract, nutmeg, and salt into the mixture. Keep stirring until you see no lumps on the pancake batter.
Finely chopped strawberry is highly recommended so you can cook the the strawberry compote faster and don't need a blender to puree.
How to Zest Lemon without Zester:
You can use a vegetable peeler or sharp knife to slice very thin pieces from the lemon. Avoid peeling the bitter, white pith.