Strawberry Dutch Baby

Strawberry Dutch Baby

When I was a kid we had pancakes every Saturday. Sometimes with blueberries, if we were feeling fancy. This strawberry dutch baby is way more sophisticated and I think a lot easier than making a stack of pancakes. If strawberries aren’t your jam, then feel free to use whatever kind of fruit you like. The possibilities are endless! Oh, and did I mention, that you only need a blender and a pan to make this? #Winning

Add eggs to the blender

Add flour, salt, sugar, vanilla, milk, and blend

Melt butter in preheated pan

Pour batter into the hot pan and bake

Slice berries

Garnish with strawberries and powdered sugar, and serve immediately

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Strawberry Dutch Baby

Course Breakfast

Cuisine American, german

Keyword dutch baby, german pancake

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Calories 252 kcal

Author Chef Rhadia

Ingredients

• 3 eggs
• 3/4 cup flour
• 1 cup milk warmed in the microwave for 20 seconds
• 1 tablespoon vanilla extract
• pinch of salt
• 4 tablespoons unsalted butter
• 1 pint strawberries sliced
• Powdered sugar

Instructions

1. Place a 9 or 10-inch cast iron pan, or any oven-safe pan in oven and heat to 425 degrees.

2. Slice strawberries

3. In a blender, add the eggs, flour, milk, vanilla, salt and blend until smooth.

4. Take butter and add to the cast iron pan in the oven. Let butter melt, about 1 minute in the oven.
5. Remove pan from the oven, and pour batter into pan and bake immediately for 15-20 minutes until brown and puffed around the edges.
6. Serve with sliced strawberries and powdered sugar.