Description
A classic Dutch Baby Pancake recipe featuring a fluffy, oven-baked pancake topped with fresh strawberries, lemon zest, mint, and a dusting of confectioner’s sugar. This sweet and tangy breakfast or brunch dish is finished with a dollop of yogurt and a drizzle of maple syrup, offering a perfect balance of flavors and textures.
Ingredients
Batter Ingredients
- 3 Tablespoons unsalted butter, diced
- 1 cup (120g) all-purpose flour
- 2 Tablespoons (25g) sugar
- 2 Tablespoons (25g) light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup (180 ml) milk
- 4 large eggs
- 1 teaspoon vanilla extract
Topping Ingredients
- 1 lb (450g) strawberries, sliced
- 1 lemon, zest only
- 1 Tablespoon brown sugar
- A handful fresh mint leaves, chopped
- 1 Tablespoon confectioner’s sugar
- Yogurt, to serve
- Maple syrup, to serve
Instructions
- Preheat the skillet: Place a 9 or 10-inch cast-iron skillet inside the oven and preheat to 425°F (220°C) for 20 minutes to ensure it is hot enough for cooking the Dutch baby.
- Brown the butter: Carefully remove the hot skillet from the oven, add the diced butter, and return it to the oven for 5-8 minutes until the butter is melted and slightly browned, adding a nutty flavor to the pancake.
- Prepare dry ingredients: While the butter is browning, combine the flour, white sugar, light brown sugar, cinnamon, and salt in a food processor or blender. Pulse several times to mix these dry ingredients evenly.
- Make the batter: Add the milk, eggs, and vanilla extract to the dry mixture and blend continuously for 15 seconds. Scrape down the sides, then blend for another 15 seconds until smooth, frothy, and lump-free.
- Cook the Dutch baby: Remove the skillet from the oven again, swirl to evenly coat the pan with browned butter, pour the batter directly into the skillet without stirring, and bake in the oven for about 20 minutes, or until it is puffed up and golden brown around the edges.
- Prepare the strawberry topping: While the pancake bakes, combine the sliced strawberries, brown sugar, lemon zest, and chopped mint leaves in a medium bowl. Gently toss to mix and marinate.
- Serve: Once the Dutch baby is done, dust it lightly with confectioner’s sugar, top with the macerated strawberries, add a generous spoonful of yogurt, drizzle maple syrup over everything, and serve immediately for the best texture and flavor.
Notes
- Use a well-seasoned cast-iron skillet for best results and even cooking.
- Ensure the skillet is very hot before pouring in the batter to help the pancake puff up.
- You can substitute any milk type, but whole milk is recommended for creaminess.
- For a dairy-free option, use plant-based butter and milk alternatives.
- Serve immediately as the Dutch baby will deflate as it cools.
