Dutch Baby with a Strawberry Topping

I made a Dutch baby before, and recently I decided to try a different recipe because I wasn’t sure if I still liked my old one. This isn’t that different, but seemed to make a much fluffier, custardy, and yummier oven pancake. I especially liked it with some simmered strawberries.

 

Simmered strawberries are great, especially if your strawberries have sat in the fridge a little too long. Sometimes they are a little too soft to enjoy fresh, but they are perfect for a topping like this. They are usually extra sweet and juicy, which is ideal for simmering. I didn’t take too many pictures since the process for making these is almost identical to the other recipe I posted, but I highly recommend them.

Directions for Dutch Baby with a Strawberry Topping

Adapted from The Faux Martha (who also adapted it some from Joy the Baker)

Dutch Baby

• 4 Tablespoons butter
• 3 eggs
• 2/3 cup flour
• 2/3 cup milk
• 2 Tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 Tablespoon vanilla extract

Preheat the oven to 425 degrees. Put the butter in a 9 or 10 inch cast iron skillet and place it in the oven while the oven preheats. It will melt and get bubbly.

Meanwhile, put the eggs in your blender on a medium level to make them pale and fluffy (about 30 seconds). Add the rest of the ingredients and blend until combined (10 seconds). It will be thin. At this point, the oven should be ready or close. Remove the skillet and tilt it to make sure the butter coats the whole bottom and sides. Then pour the batter into the pan and bake it for 15 minutes. It will get browned and very tall on the sides.

Top it as desired.

Strawberry Topping

• 1 cup strawberries, cleaned, hulled, and sliced
• 2 Tablespoons sugar

In a small saucepan, stir together the sugar and strawberries and bring to a simmer. The strawberries will break down a bit and the mixture will get a bit jelly-like. Set it aside to cool a bit while you wait for the Dutch baby, then serve on sliced wedges.

 

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