Strawberries are out in full force, and we bought a flat from the farmer’s market over the weekend. We were mashing the strawberries to make jam when we realized that a Dutch Baby pancake was clearly in order for Sunday brunch.
The “Dutch Baby” originated in Germany, and is made of eggs, flour, sugar and milk. This egg-rich pancake is cooked in the oven and puffs up at the last minute to make a beautiful airy “cake” that’s really more like a popover. It’s also the perfect compliment to fruit.
The secret to the Dutch Baby is to first let the eggs come to room temperature. (You can expedite this process by placing the eggs in a bit of lukewarm water.) After blending the ingredients, wait 15-30 to minutes to ensure the batter is also room temperature before baking.
You will want to have fruit on hand, as well as some fresh whipped cream or plain yogurt to serve with the pancake. This time I included some of the freshly mashed strawberries on top. Delicious!
Dutch Baby Pancake Recipe
3 large eggs (room-temperature)
6 Tablespoons flour
1 Tablespoon sugar
6 Tablespoons milk
- 1. Preheat oven to 425 degrees.
- 2. In a blender, whirl eggs, flour, sugar and milk until smooth. Let sit 15-30 minutes.
- 3. Place 3 Tablespoons butter in Dutch oven or heavy skillet and place in oven to melt. When melted, remove from oven and swirl butter around the bottom and edges of the pan.
- 4. Pour in batter. Bake about 15 minutes or until puffed and browned around the edges.
- 5. Cut into 4 wedges and serve with sliced fruit such as strawberries, bananas or peaches along with whipped cream or plain yogurt. Sprinkle with powdered sugar.
Serves 2 – 4