Description
Indulge in a delightful breakfast treat with this Roasted Strawberry Dutch Baby recipe. A puffy, oven-baked pancake topped with sweet roasted strawberries, this dish is perfect for a special brunch or lazy weekend morning.
Ingredients
Scale
For the Roasted Strawberries:
- 1 cup fresh strawberries (hulled and halved)
- 2 tablespoons granulated sugar
For the Dutch Baby:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- powdered sugar for dusting
- maple syrup or whipped cream for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the strawberries: Toss the strawberries with 2 tablespoons of sugar and roast for 15–20 minutes.
- Prepare the batter: Blend eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt until smooth.
- Heat the skillet: Place a skillet in the oven to heat, add butter, pour in the batter, and bake for 18–20 minutes.
- Serve: Top with roasted strawberries, dust with powdered sugar, and serve with maple syrup or whipped cream.
Notes
- For a twist, add a pinch of cinnamon or lemon zest to the batter.
- This Dutch baby is best enjoyed fresh from the oven, as it will deflate as it cools.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
