Strawberry-Infused Dutch Baby Pancake
This delightful Strawberry-Infused Dutch Baby Pancake is a light and fluffy German pancake, perfect for a weekend brunch or a special breakfast treat. The batter transforms into a beautifully puffy pancake that is slightly crisped on the edges and soft in the center, all while being infused with the delightful sweetness of fresh strawberries. A generous sprinkle of sugar and a hint of vanilla enhance the flavors even more, making each bite an indulgent experience. Serve it warm, topped with vibrant sliced strawberries for a fresh and satisfying meal that will leave you exclaiming, 'Oh, baby!'
2
Servings
175
Calories
7
Ingredients
Ingredients
Egg
1 large (Room temperature)
Cake flour
1.5 ounces
Whole milk
1.5 ounces
Unsalted butter
1 tablespoon (For cooking)
Granulated sugar
2 tablespoons (1 tablespoon for strawberries, 1 tablespoon for batter)
Vanilla essence
1.5 teaspoons (1/2 teaspoon for batter, 1 teaspoon for strawberries)
Fresh strawberries
4 ounces (Sliced)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small bowl, combine the sliced strawberries with 1 tablespoon of granulated sugar and 1 teaspoon of vanilla essence. Stir gently and set aside to let the flavors meld.
3
In a large mixing bowl, whisk together the room temperature egg until lightly scrambled. Gradually add the cake flour, whole milk, 1 tablespoon of sugar, and the remaining 1/2 teaspoon of vanilla essence. Mix until the batter is smooth and well-combined.
4
Heat a 6-inch cast iron skillet over medium-high heat. Once it is hot, add the unsalted butter and allow it to melt completely, ensuring it does not brown.
5
Remove the skillet from heat and pour the batter into the center of the skillet. Do not stir or mix the batter once it’s in the skillet.
6
Immediately transfer the skillet to the preheated oven and bake for about 10 minutes or until the edges are puffed and golden brown. Keep an eye on it to prevent burning.
7
After 10 minutes, carefully remove the skillet from the oven. Using a fork, prick the center of the pancake gently without touching the edges, then return it to the oven for an additional 5 minutes.
8
Once it’s done baking, take it out of the oven and gently arrange the sliced strawberries on top. Serve immediately while warm, savoring every delicious bite!
Nutrition Information
7.5
Fat
22.5
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Strawberry-Infused Dutch Baby Pancake?
It is a light and fluffy German pancake that is baked in a skillet, resulting in crisped edges and a soft center, topped with fresh strawberries.
How many servings does this recipe yield?
This recipe makes 2 servings.
What oven temperature is required for baking?
The oven should be preheated to 400°F (200°C).
What is the calorie count per serving?
Each serving contains 175 calories.
How much protein is in each serving?
There are 4 grams of protein per serving.
What ingredients are needed for the strawberry topping?
You will need 4 ounces of fresh sliced strawberries, 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla essence.
What size skillet is recommended for this recipe?
A 6-inch cast iron skillet is recommended.
Can I use cold eggs for the batter?
It is best to use a room temperature egg to ensure the batter combines well and rises properly.
What type of flour should I use?
The recipe calls for 1.5 ounces of cake flour.
How long does the pancake need to bake?
The pancake bakes for an initial 10 minutes, followed by an additional 5 minutes after pricking the center.
Should the butter be salted or unsalted?
You should use 1 tablespoon of unsalted butter.
How much milk is used in the batter?
The recipe requires 1.5 ounces of whole milk.
When do I add the strawberries?
The sliced strawberries are arranged on top of the pancake immediately after it is finished baking.
Is this recipe suitable for brunch?
Yes, it is described as a perfect dish for a weekend brunch or a special breakfast treat.
How much total fat is in the recipe?
There are 7.5 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 22.5 grams of carbohydrates.
How is the vanilla essence divided in the recipe?
Use 1/2 teaspoon for the batter and 1 teaspoon for the strawberry mixture.
Do I need to stir the batter once it is in the skillet?
No, do not stir or mix the batter once it has been poured into the skillet.
Why do I need to prick the center of the pancake?
Pricking the center with a fork helps ensure the pancake cooks properly without the center over-puffing compared to the edges.
Can I use granulated sugar in the batter?
Yes, 1 tablespoon of granulated sugar is added to the batter mixture.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F (200°C).
How should the pancake be served?
It should be served warm and immediately after adding the strawberry topping.
What is the texture of a Dutch Baby?
It is puffy and slightly crisped on the edges with a soft, indulgent center.
Does the recipe use vanilla extract?
The recipe specifically calls for vanilla essence.
How many total ingredients are used?
There are 7 main ingredients in this recipe.
Should the butter be browned in the skillet?
No, the butter should be melted completely but not allowed to brown.
How do I prepare the strawberries?
The strawberries should be fresh and sliced.
Is this a sweet or savory dish?
This is a sweet dish, categorized as a dessert-like breakfast or brunch item.
How do I mix the eggs?
The egg should be whisked until lightly scrambled before adding other batter ingredients.
Can I make this if I don't have a cast iron skillet?
While cast iron is traditional for Dutch babies, you can use any oven-safe skillet of similar size.