I’ve made these before and this one is probably my favorite so far. I liked the flavor of it, and it didn’t require a blender, which would have been nice back when the Chiplet was a baby and doing naps around lunchtime when I’d want to make brunch.
I remember learning about near misses in science class and I always find it such a strange phrase. It makes sense, but it is also confusing. Maybe it’s just me. I believe I first learned it around middle school which is when I had lots of random confusing information. Such as, the word “inclement.” We learned it in a vocabulary unit but our book had the wrong pronunciation and as a result, I find it hard to remember which way is correct because both ways sound wrong now, oops.
Anyway, let’s get back to food.
I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.
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)
- 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