Strawberry Dutch Baby Pancake

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🧂 Ingredients:

For the pancake:

  • 3 large eggs (room temperature)

  • ½ cup all-purpose flour

  • ½ cup milk (preferably whole)

  • 1 tbsp sugar

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • 2 tbsp unsalted butter (for the pan)

Toppings:

  • ½ cup fresh strawberries, sliced

  • 1 tbsp powdered sugar

  • Optional: a drizzle of honey, maple syrup, or a dollop of whipped cream

  • 👩‍🍳 How to Make a Strawberry Dutch Baby Pancake:

  • 🔹 Step 1: Preheat & Prep

    1. Place your cast iron skillet (or ovenproof pan) in the oven.

    2. Preheat to 220°C (425°F) — this step ensures your pancake puffs up beautifully.

    🔹 Step 2: Make the Batter

    1. In a blender, combine eggs, flour, milk, sugar, vanilla, and salt.

    2. Blend for 20–30 seconds until smooth. Let it rest for 5–10 mins for better puff.

    🔹 Step 3: Add Butter & Bake

    1. Carefully remove the hot pan from the oven.

    2. Add butter — it should melt and sizzle right away. Swirl to coat the pan.

    3. Pour the batter into the hot pan and quickly return it to the oven.

    🔹 Step 4: Bake & Puff!

    1. Bake for 18–20 minutes, or until puffed and golden brown.

    2. Don’t open the oven early — let the magic happen.

    🔹 Step 5: Top & Serve

    1. Once out, it will start to deflate (that’s normal!).

    2. Top with fresh strawberries and a generous sprinkle of powdered sugar.

    3. Add honey or syrup if you like it extra sweet.

    ❤️ Personal Touch:

    There’s something magical about watching a Dutch baby rise in the oven. It’s like a cozy hug in pancake form — especially when topped with berries. Perfect for lazy Sundays, surprise brunches, or even breakfast-in-bed moments.

    💡 Tips & Variations:

    • Add a touch of lemon zest to the batter for a citrusy kick.

    • Mix in chocolate chips or blueberries for variations.

    • No strawberries? Try sliced bananas or peaches.

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