Strawberry Dutch Baby Pancake
Ingredients
For the Pancake
- 3 eggs
- 2 tsp vanilla essence
- 2/3 cup plain flour
- 2/3 cup milk
- 20 g butter unsalted
- Pinch of salt
- 1 punnet of strawberries chopped (use half for the pancake and half for serving)
To Serve
- Maple syrup
- Ice cream
- Icing sugar for dusting
Instructions
- Preheat your oven to 220°C (430°F).
- Place a medium-sized cast iron pan in the oven to preheat for at least 10-20 minutes. (I use a 10-inch cast iron skillet). The pan needs to be very hot to ensure the Dutch baby puffs up properly.
- In a medium bowl, whisk together the eggs and vanilla.
- Gradually add the flour, milk, and salt, whisking until smooth. Set aside.
- Once the pan is thoroughly heated, carefully remove it from the oven.
- Add the butter, swirling quickly to coat the bottom and sides of the pan.
- Scatter half of the strawberries evenly into the bottom of the pan.
- Pour the batter over the butter and strawberries.
- Immediately return the pan to the oven.
- Bake for 15 minutes, keeping a close eye to ensure the edges don’t burn. What ever you do, do not open the oven during baking, as this will cause the pancake to collapse.
- Remove the Dutch baby from the oven and serve immediately.
- Top with ice cream, drizzle with maple syrup, dust with icing sugar, and garnish with the remaining strawberries.
Notes
I may be obsessed with Dutch Baby Pancakes… The tale begins in my old apartment during the first Covid lockdown of 2020. As a newlywed, my initial attempt at a Dutch Baby Pancake was a comical flop. Fast forward to 2024, and I’ve transformed it into a show-stopping breakfast that never fails to impress guests.
Whether you prefer a sweet or savoury, the versatility of this pancake is one of my favourite parts. Think lemon and sugar, jam, Nutella, or a savoury twist with cheese, chives, and smoked salmon or ham – the possibilities are endless.
Having made this recipe to death, I’ve gathered some top tips to ensure perfection:
Preheat Oven: Ensure your oven is preheated to the correct temperature for the ideal rise and texture.
Hot Skillet: Preheat your skillet or baking dish for at least 10 minutes to ensure it’s piping hot before the magic begins.
Swift Action: Act promptly – get your butter and batter into the skillet immediately and back into the oven so it’s doesn’t lose heat.
Bread Flour Advantage: Opt for bread flour. Due to its higher gluten content, it will help to maintain the pancake’s shape and texture.
Room Temperature Ingredients: Make sure all ingredients are at room temperature. You can make the batter and let it sit whilst the oven heats up.
No Peek Rule: Don’t be tempted to open the oven; let the magic unfold undisturbed.
Vigilance is Key: Keep a close eye on the pancake, it may rise more on one side depending on your oven, so you may need to adjust the heat to stop it burning.
Serve Hot: This should be served immediately. I would suggest making it just before serving, as it can lose its shape and height as it cools.
Adjust for Pan Size: This recipe is designed for a 10-inch skillet; adjust quantities accordingly for smaller or larger pans. Feel free to reach out to me if you’re unsure of quantities and I’ll assist where I can! (I also have a recipe for a 12-inch skillet – linked here: Dutch Baby Pancake – 12-inch)
Share your creations on Instagram and tag me @mynutritioncreative – I’m eager to see your Dutch Baby Pancake masterpieces!
