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Strawberry Dutch Baby: German Pancake Recipe

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4.4 from 9 reviews

A delightful and fluffy Strawberry Dutch Baby, also known as a German Pancake, featuring fresh strawberries and a hint of lemon zest. This oven-baked breakfast treat is perfect for serving six and is both visually impressive and deliciously flavorful.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Strawberries and Lemon Sugar

  • 2 cups fresh strawberries, sliced
  • Zest of 1 lemon
  • ¼ cup granulated sugar

Batter

  • 2 tablespoons butter
  • ½ cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt

For Serving

  • Confectioners' sugar, for dusting
  • Optional: crème fraîche

Instructions

  1. Preheat the oven and prepare skillet: Preheat your oven to 400°F (204°C). Place a 10-inch cast-iron skillet in the oven while it preheats to get it hot. Add the butter to the skillet in the last few seconds and allow it to melt. Carefully remove the skillet from the oven once the butter is melted.
  2. Make the lemon sugar: In a bowl, combine the granulated sugar and lemon zest. Rub the mixture between your fingers until the zest is evenly incorporated into the sugar, creating lemon sugar. Toss 1½ cups of the sliced strawberries with 2 tablespoons of this lemon sugar and set aside.
  3. Prepare the batter: In a mixing bowl, whisk together the milk, eggs, remaining lemon sugar, and vanilla extract until smooth. Gradually whisk in the all-purpose flour, cinnamon, and salt until the batter is fully combined and smooth.
  4. Assemble and bake: Remove the hot skillet from the oven again, place ½ cup of sliced strawberries in the bottom, then pour the batter over the strawberries. Return the skillet to the oven and bake for 20 to 25 minutes, or until the Dutch Baby is puffed, golden brown, and cooked through. Avoid opening the oven during the first 15 minutes to allow proper rising.
  5. Serve: Remove the Dutch Baby from the oven and immediately dust with confectioners' sugar. Optionally, serve with a dollop of crème fraîche for extra richness. Slice and enjoy warm.

Notes

  • Ensure the skillet is hot before pouring in the batter to achieve a nice puff and crispy edges.
  • Do not open the oven door during the first 15 minutes of baking to prevent the pancake from deflating.
  • Fresh strawberries enhance flavor and texture; you can substitute or add other berries if desired.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • This recipe is best served immediately to enjoy the full puffiness and texture.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German
  • Diet: Vegetarian

Find it online: https://avascooking.com/strawberry-dutch-baby-german-pancake-recipe/