Description
Indulge in the delightful flavors of this Roasted Strawberry Dutch Baby, a puffy oven-baked pancake topped with caramelized strawberries. Perfect for a special breakfast or brunch treat!
Ingredients
For the Dutch Baby:
3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 tablespoons unsalted butter
For the Roasted Strawberries:
1 1/2 cups fresh strawberries (hulled and halved), 1 tablespoon brown sugar, 1 teaspoon lemon juice
For Serving:
powdered sugar for serving, fresh mint for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Place a 10-inch cast iron skillet or oven-safe pan in the oven while it preheats.
- Prepare the Batter: In a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt until smooth. Let the batter rest for 10 minutes.
- Roast the Strawberries: Toss the strawberries with brown sugar and lemon juice on a baking sheet. Roast in the oven for 15 minutes until juicy and slightly caramelized.
- Bake the Dutch Baby: Remove the hot skillet from the oven, add the butter, swirl to coat, and pour the batter into the pan. Bake for 18 to 20 minutes until puffed and golden.
- Finish and Serve: Spoon the roasted strawberries over the Dutch baby, dust with powdered sugar, and garnish with fresh mint if desired. Serve hot.
Notes
- You can use frozen strawberries if fresh are not in season—just thaw and pat dry before roasting.
- Serve with whipped cream or vanilla yogurt for extra richness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
