Preheat the oven

• Preheat the oven to 220 °C (425 °F).
• Place an oven-safe skillet in the oven while it preheats.

Blend the pancake batter

• Add the flour, milk, eggs, granulated sugar, vanilla extract, lemon zest and salt to a blender.
• Blend until smooth.

Prepare the roasted strawberries

• Toss the strawberries with the lemon zest and sugar in a bowl.
• Transfer to a sheet pan.

Bake the pancake and strawberries

• Add the butter to the hot skillet and swirl until melted.
• Pour in the batter right away.
• Place the pancake and the strawberries in the oven and bake until the edges are puffy and golden brown and the strawberries are jammy.

Serve

• Top the Dutch baby with the roasted strawberries and maple syrup.