This Strawberry Dutch Baby Pancake screams Summer. This is a twist on the puffy Vanilla Dutch Pancake that we all love. This is loaded with tons of fresh Strawberry baked in brown butter sugar and topped with more fresh sliced Strawberry and Strawberry Sauce. Why would you not want this for breakfast or for dessert? 

What to Love About Dutch Baby Pancake

Once I learned how to make Dutch Baby Pancake, I fell in love with it. I like how easy it is to make the batter manually or even with a blender. On days that I feel lazy washing up my blender, I make the batter manually. I don’t even need a mixer to do this, a bowl and a simple whisk or even a fork will do the job. Easy prep is one key thing that made me fell in love with this pancake. Second, I love how I don’t need to cook it individually like when making individual pancakes. As soon as it gets inside the oven, I have my 25 minutes free to do something else. Third, the batter is simple and versatile. The ingredients are easy to find and this is a good canvass to make different variations. Add fruits that are in season, and if you are a chocolate lover, simply add in some cocoa powder to give a kick of chocolate flavor. So tell me, what not to love about Dutch Baby Pancakes? 

What to Expect from this Pancake

First of all, this is not your usual pancake, but in a good way. The usual pancakes are more uniform in shape, almost have an even thickness and are cooked in a pan or a griddle.  It has a soft and fluffy texture (assuming you did it right), almost like a thicker crepe. This pancake on the other hand has a very uneven shape, it was cooked in a cast iron skillet and baked. It has a nicely browned edges and an almost custard like center. It comes out really puff-up, but it could deflate is less than 5 minutes of taking it out from the oven, almost like a souffle.

What is Dutch Baby Pancake?

Dutch Baby Panackes are also called as German Pancake, so it’s in the family of pancakes. The batter is made using a blender or by  manual whisking. It’s like a crepe batter with light and runny consistency. It’s thicker than crepe but thinner than pancakes and waffles. It has more like a custard base once baked. It’s like a soufflé that puffs up and collapsed in a matter of seconds. This is why if you plan to Instagram it or take a photo of it, you have to be quick to capture the perfect out of the oven puffy and brown look. Unlike pancake and crepe that are cooked on stove top, this one is baked in cast iron skillet in high temperature to allow the batter to rise and puff up. It’s slightly thin but not as thin as crepe, not too sweet and has a prominent egg taste. So basically, it’s a mashed up between crepe, pancakes and soufflés. 

How to Make Strawberry Dutch Baby Pancake

Cook the Strawberry Filling

Let’s start by cutting up our Strawberries into quarters. Set it aside.  Now work on the lemon sugar by rubbing the zest of lemon with the sugar to extract the oil, this infuses a better lemon flavor to the sugar. While you are doing this, make sure to have the pan heating up in the oven. Once you have these ready, make the brown butter lemon sugar. Take the pan out of the oven, add the butter and half fo the lemon sugar and bake for 1-2 at 425F minutes until almost browned. Take the pan out from the oven and add the remaining sugar and strawberry. Return to the oven and bake for 5 minutes.

While waiting for the Strawberry to cook, start making the Dutch Baby Pancake batter. Mix the milk, egg, flour, salt and vanilla extract. If you ended up with lumps, simply pass it through a strainer. Keep in the refrigerator while you wait for the strawberry to bake. 

Take the Pan out of the oven. The Strawberry will be softer now and a lot of juices released. Scoop out the juice and set aside. Pour the pancake batter. Return in the oven and bake for another 25 – 30 minutes or until the sides are browned and the center is no longer raw. 

Take out from the oven and serve immediately. The pancake will deflate is about 30 seconds, this is normal so do not panic. Serve and tip with slice Strawberry and drizzle of Strawberry Juice. 

How to Serve Dutch Baby Pancake

Serve with a dusting of icing sugar and a drizzle of strawberry juice on top. If you are having it for dessert, scoop of ice cream on top is something that you should really try.

This Dutch Baby Pancake is easy to make, even easier than pan cake and waffles. And I guarantee you, there’s less chances that you’re gonna screw up on this. It’s more like a fool proof recipe for the best looking Dutch Baby pancake. Let me show you how way it is to make this babies. Let’s get started! 

Ingredients:

• 1 large Egg – room temperature
• 2/3 cup Milk – room temperature
• 1/2 cup All-Purpose Flour (really pack the measuring cup firmly with flour)
• 1 tablespoon granulated Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt

Strawberry Filling

For the strawberry filling:

• 1/4 cup granulated Sugar
• 1/2 medium Lemon
• 1/2 pound Strawberries
• 3 tablespoons unsalted Butter (2 tablespoon for Strawberry filling and 1 tablespoon before pouring the batter)

Instructions:

1. Preheat oven to 425º F (220ºC).
2. Heat the Skillet: Place butter in heavy skillet and place in the oven until butter has melted (just a few minutes, don’t wander off). You can also heat the skillet on stove top.
3. Make the Strawberry Filling: Slice the strawberries in quarter, then place in a large bowl. Squeeze the juice of the zested lemon onto the strawberries and toss to combine.
4. Make Lemon Sugar: Place 1/4 cup granulated sugar in a medium bowl. Finely grate the zest of 1/2 medium lemon onto the sugar. Rub the zest into the sugar with your fingertips until fully combined and gritty.
5. Cook the Strawberry Cut 2 tablespoons unsalted butter into small pieces. Remove the skillet pan from the oven. Place the butter in the hot skillet and half of the lemon sugar. Return to the oven, and bake until the butter is mostly melted but not browned, 1 to 2 minutes. Remove from the oven and add the remaining lemon sugar and stir to combine. Arrange the strawberries evenly on top and return to the oven and bake at 425F for 5 minutes. Meanwhile, make the Dutch baby batter.
6. Make the Batter: Pour the milk in abowl. Add the egg, all-purpose flour and salt in the bowl and whisk to combine.
   • Alternatively, you can also do this in a blender for a faster process.
7. Remove Strawberry from the oven then remove the juice and set aside for later.
8. Pour the Batter: Add diced butter on top then pour the batter on the skillet pan.
9. Bake Return to the oven and bake for 20 – 25 minutes minutes, or until puffed and side is golden brown.
10. Serve: Remove from oven, serve individually. Top with a dusting of confectioners’ sugar, drizzle of strawberry juice and scoop of vanilla ice cream is very much welcome

Serves 4

Make it Vanilla Dutch Baby Pancake

If prefer the easier and still delicious Dutch Baby Pancake, you can make it plain and just the toppings that you like. This skips the step of browning the butter and cooking the strawberry. You can simply top it with fresh Strawberry when serving it, and of course a drizzle (or a lot) of melted chocolate is also something that you should consider, I mean really consider 🙂

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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