If there’s one recipe that causes the most confusion on social media, it’s the Dutch baby pancake!
Despite its name, it’s not actually Dutch.
The recipe traces back to a Seattle diner in the early 1900s and was allegedly based on a German pancake recipe.
One of the creator’s daughters called it a “Dutch” baby, confusing it with “Deutsch” (German).
Dutch babies are also often referred to as German Pancakes, but both names are common in the US.
Additionally, the Dutch baby pancake is very similar to the British Yorkshire pudding, although there are some key differences!
Dutch babies are larger, typically sweet with sugar and vanilla (whereas Yorkshire pudding tends to be savory), they’re made with butter instead of beef fat, and they often contain more eggs.
This recipe for Roasted Strawberry Dutch Baby Pancake is a delightful twist on the classic, incorporating the sweet and tangy flavor of roasted strawberries.
Perfect for a cozy breakfast or brunch, it’s sure to impress your family and friends!
Roasted Strawberry Dutch Baby (serves 2-4)
Pancake Batter:
- 1/2 cup all-purpose flour
- 1/2 cup milk (room temperature – can use nondairy)
- 2 eggs (room temperature)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 tbsp butter (can use nondairy)
Roasted Strawberries:
- 1 pint strawberries, quartered (~2 cups)
- 1 tsp lemon zest
- 2 tbsp sugar
Instructions:
- Preheat Your Oven:
Preheat your oven to 425°F (220°C). Place a 9” oven-safe skillet in the oven while it preheats. A cast iron skillet works best for this recipe. - Prepare the Pancake Batter:
In a blender, add all the pancake ingredients except for the butter. Blend until smooth. Let the batter sit for 10-20 minutes while the oven continues to heat up. - Prepare the Roasted Strawberries:
In a bowl, toss together the quartered strawberries, lemon zest, and sugar. Spread the strawberry mixture onto a sheet pan. - Cook the Pancake:
Once the oven is fully preheated, carefully remove the skillet. Add the butter to the pan and swirl it around until it’s completely melted. Immediately pour in the pancake batter. Quickly place the skillet back in the oven along with the sheet pan of strawberries. - Bake:
Bake for 15-20 minutes. The pancake should puff up and become golden brown at the edges, while the strawberries should turn soft and jammy. - Serve:
Remove the pancake and roasted strawberries from the oven. Top the Dutch baby with the roasted strawberries and serve warm. You can also drizzle it with maple syrup or sprinkle with powdered sugar for an extra touch of sweetness.
Enjoy!
This Roasted Strawberry Dutch Baby Pancake is not only delicious but also a beautiful dish to present.
The contrast between the golden, puffy pancake and the vibrant, jammy strawberries makes it a feast for both the eyes and the palate.
Whether you’re making breakfast for your family or hosting a brunch with friends, this recipe is sure to be a hit. Enjoy!