Dutch Baby with Macerated Strawberries
I always assumed that Dutch babies were complicated. Too complicated to cook at home. You see them brought out in breakfast diners, and they’re always somewhat majestic – as large as the plate, puffed brown edges sloping down to a soft, almost custard-like center. They take longer than everybody else’s food, so you imagine that the cook is back there with some culinary book of spells, muttering magical incantations to conjure up this mysterious glorified pancake.
The shocking truth is (and I’ve only just realized this myself), they’re so very easy. Like, easier than making a batch of normal pancakes. You just blend the batter, pour it in a heated pan, and let your oven do the rest of the work. So now that you know, you can whip up awe-inspiring breakfast treats whenever, wherever. Valentine’s Day brunch, anyone?
Why is it good for you?
Many restaurant versions of this popular dish are heavily sweetened and served with a hearty side of syrup. You end up eating dessert for breakfast … which is great, until an hour later when your energy crashes. My version is lightly sweetened and free of refined sugars. I’ve found that by topping the pancake with fresh strawberries (macerated with just a kiss of honey), you get all of the sweetness you need with added flavor and nutrients.
Strawberries are one of the most antioxidant-rich foods in the world, protecting your cells from damaging free radicals. The various vitamins and minerals they contain protect your heart health, lower blood pressure, and improve cholesterol.
- 2 cups strawberries
- 1/2 Tbsp. honey
- 1 1/2 Tbsp. salted butter
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature (microwave cold milk for about 15 seconds)
- 1/2 cup all purpose flour
- 1/2 tsp pure vanilla extract
- 1/2 Tbsp. honey
- 1/4 tsp salt
- powdered sugar (optional, for garnish)
- fresh lemon wedges for squeezing (optional for garnish)
- Clean strawberries well and pat dry. Cut off and discard stems. Slice strawberries in half lengthwise.
- Place strawberries in a bowl and drizzle 1/2 Tbsp. honey over them. Using your hands, gently toss strawberries until well coated in honey.
- Allow to sit for at least 2 hours.
- Preheat oven to 400 degrees F.
- Place butter in a 9" oven-safe skillet and place in preheated oven. Allow to heat for 10 minutes.
- Combine eggs, milk, flour, vanilla extract, 1/2 Tbsp. honey, and salt in a blender or food processor.
- When the 10 minute heating time is almost up, blend ingredients for 30 seconds or until completely smooth.
- Carefully remove skillet from oven and tilt to allow melted butter to coat the pan.
- Pour the blended batter in to the pan and immediately return to the oven.
- Bake for 20-25 minutes, or until puffy and edges are browned. Don't open the oven - use the oven light to check as it bakes.
- Remove pancake to a large plate and serve immediately, with garnishes and strawberries alongside.
Dutch baby recipe adapted from the gorgeous Dutch Baby Oven Pancake over at Completely Delicious.