Description
This Roasted Strawberry Dutch Baby is a delightful baked pancake featuring a light, airy texture with caramelized strawberries on top. Perfect for breakfast or dessert, this recipe combines a simple batter with the sweet, tangy flavor of roasted strawberries, making an elegant yet easy-to-make dish.
Ingredients
Scale
Batter
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Roasted Strawberries
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
Topping
- Powdered sugar for dusting
Instructions
- Preheat and heat skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan inside the oven to heat thoroughly.
- Prepare the batter: In a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt until smooth. Allow the batter to rest while you prepare the strawberries.
- Roast the strawberries: Toss the halved strawberries with brown sugar and lemon juice in a bowl. Spread them evenly on a parchment-lined baking sheet and roast in the preheated oven for 10 to 12 minutes, until soft and caramelized.
- Cook the Dutch baby: Carefully remove the hot skillet from the oven, add the butter and swirl to coat the bottom and sides. Immediately pour in the rested batter and return the skillet to the oven. Bake for 18 to 22 minutes, until the Dutch baby is puffed up and golden brown around the edges.
- Serve: Remove from the oven and allow the Dutch baby to deflate slightly. Top with the roasted strawberries and dust generously with powdered sugar. Serve immediately for best texture and flavor.
Notes
- For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- You can roast the strawberries a day ahead and store them in the refrigerator to save time on serving day.
