There’s nothing like a Simple Dutch Baby with Fresh Strawberries to make any day feel special. Somewhere between a popover and a pancake, it’s a perfect combination of fluffy, buttery goodness. Topped with fresh strawberries and powdered sugar, it’s sure to please.
We’re big breakfast fans around here, especially on the weekends. Recently, however, we’ve been extra busy with soccer and fall baseball. Side note: t-ball is arguably the cutest thing in the world. So on the mornings where I may not make mountains of pancakes, I make this Dutch Baby. Everything gets thrown into a blender, baked in one pan, and viola! Breakfast is served.
Tips for making a Simple Dutch Baby with Fresh Strawberries:
- Though you may be tempted to use a bowl and whisk, I encourage you to use a blender. It will ensure an evenly smooth batter, void of any lumps.
- Use an oven safe skillet. I used my 10-inch cast iron skillet. Aside from being a workhorse, I will eventually pass down to my children. It will retain the heat even when I add butter and batter to the pan.
- Once you place this bad boy in the oven, do not open the oven under any circumstances. Much like a soufflé, opening the oven prematurely can cause the Dutch Baby to deflate.
- The Dutch Baby is done when it’s puffed over, edges are slightly browned, and the bottom no longer appears wet.
- My favorite topping is fresh strawberry and a light dusting of powdered sugar. Any fresh fruit, whipped cream, a light drizzle of honey or maple syrup would all work wonderfully here.
I encourage you to give this one a try. It’s simple, it’s delicious and will make any day feel extra special. I hope you enjoy it as much as me and my family do. Enjoy!
Simple Dutch Baby with Fresh Strawberries
Equipment
- 10-Inch cast iron skillet
Ingredients
- 3 large eggs
- ½ cup milk 2%
- ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tbsp granulated sugar
- 4 tbsp melted butter divided
- ½ pint fresh strawberries
- powdered sugar
Instructions
- Preheat the oven to 400°F. Place the skillet in the preheating oven.
- Add the eggs, milk, all-purpose flour, salt, vanilla extract, cinnamon, granulated sugar, and 2 tablespoons of melted butter into the jar of a blender. Blend until smooth.
- Carefully remove the hot skillet from the oven. Moving quickly, add the remaining melted butter to the skillet. Pour the batter into the hot skillet and return to the oven.
- Bake for 20-25 minutes until the sides are puffed and the pancake is cooked through.
- Allow the Dutch Baby to cool for 5 minutes. Top with fresh strawberries and dust with powdered sugar. Serve immediately.