Dutch Baby Pancake
282kcal
Ingredients
For Dutch Baby Pancake
- ½ cup all-purpose flour
- ½ cup milk (at room temperature)
- 4 tablespoon unsalted butter (at room temperature)
- 3 eggs
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon sea salt
- a pinch of nutmeg or cinnamon (optional)
For Strawberry Compote:
- 1 cup finely chopped fresh strawberries
- 2 tablespoon white sugar
- 3 tablespoon water
- ½ teaspoon lemon zest (use you can use more according to your liking)
Optional Toppings:
- mixed berries
- ricotta cheese
- powdered sugar
Method
To make Dutch Pancake:
- 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, eggs, 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.
To make Strawberry Compote:
- 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.
To Serve:
- Serve the dutch baby pancake warm with a generous amount of Strawberry compote, fresh berries, ricotta cheese and a sprinkling of powdered white sugar.
Nutrition
Calories282kcalCarbohydrates28gProtein7gFat16gSaturated Fat9gCholesterol156mgSodium208mgPotassium158mgFiber1gSugar15gVitamin A582IUVitamin C21mgCalcium62mgIron1mg
Notes
No blender?
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.
Chopping strawberries:
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.