Description
This Roasted Strawberry Dutch Baby is a light, fluffy baked pancake bursting with caramelized strawberries, perfect for a delightful breakfast or a sweet brunch treat. The puffed edges and soft center topped with roasted strawberries and a sprinkle of powdered sugar create a beautiful balance of flavors and textures.
Ingredients
Scale
Batter Ingredients
- 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
Strawberry Topping
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Batter: Preheat your oven to 425°F (220°C) and place a 10-inch cast iron skillet or oven-safe pan inside to heat. Meanwhile, in a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt until the batter is smooth and well combined. Allow the batter to rest while preparing the strawberries.
- Roast Strawberries: In a small bowl, toss the hulled and halved strawberries with brown sugar and lemon juice to coat them evenly. Spread the strawberries on a parchment-lined baking sheet and roast them in the oven for 10 to 12 minutes until they are soft, caramelized, and fragrant.
- Prepare Skillet and Bake Batter: Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it around to coat the bottom and sides evenly. Immediately pour the prepared batter into the skillet, then return it to the oven to bake for 18 to 22 minutes. Bake until the Dutch baby is puffed up and golden brown around the edges.
- Serve: Remove the Dutch baby from the oven and let it deflate slightly, which takes just a minute or two. Top the pancake generously with the roasted strawberries and dust with powdered sugar. Serve immediately for best texture and flavor.
Notes
- For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- You can roast the strawberries a day ahead and store them in the refrigerator to save time.
- Use a cast iron skillet for best heat retention and even baking.
- Ensure the butter is fully melted before pouring the batter for a crispy, golden crust.
- Enjoy this recipe fresh out of the oven as the Dutch baby deflates as it cools.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, German-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
