Skip to content
Menu
Dutch Baby Pancake with Roasted Strawberries
Breakfast

Dutch Baby Pancake with Roasted Strawberries

35 minServes 3Nutri-Score C€
from @crowdedkitchen16 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • all-purpose flourGrains60 g
  • milkDairy120 ml
  • eggsDairy2 pieces
  • granulated sugarPantry25 g
  • vanilla extractPantry3 ml
  • lemon zest (zested, divided between batter and strawberries)Produce2 g
  • saltSpices1.5 g
  • butter (for the pan)Dairy28 g
  • strawberries (quartered)Produce340 g
  • sugar (for the strawberries)Pantry25 g

per serving

Nutrition

303kcal

Carbs
43 g
Proteins
8 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Blender
  • Frying pan
  • Baking tray
  • Mixing bowl

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 220 °C (425 °F).
    • Place an oven-safe skillet in the oven while it preheats.
    Step 1

  2. Blend the pancake batter

    • Add the flour, milk, eggs, granulated sugar, vanilla extract, lemon zest and salt to a blender.
    • Blend until smooth.
    Step 2

  3. Prepare the roasted strawberries

    • Toss the strawberries with the lemon zest and sugar in a bowl.
    • Transfer to a sheet pan.
    Step 3

  4. 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.
    Step 4

  5. Serve

    • Top the Dutch baby with the roasted strawberries and maple syrup.
    Step 5
Get Mezze