Description
Also sometimes called a puff pancake or german pancake.
Ingredients
Scale
- 2 large eggs, room temperature
- 2 C strawberries, sliced
- 1 C powdered sugar
- 1/2 C (60 grams) bread flour
- 1/2 C whole milk, room temperature
- 3 tbsp salted butter
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Instructions
- Preheat your oven to 425°F. Add the butter along with half of the sliced strawberries to a 9″ cast-iron skillet. Place the skillet in the oven and let the butter melt while the oven preheats. Keep an eye on it; you’ll want to pull it out of the oven when the butter has melted and started to foam up a bit – don’t let it burn!
- In a small mixing bowl whisk together the bread flour and sea salt, then whisk in the whole milk until everything is smooth. Next, whisk in the beaten eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract.
- Once you have a smooth, loose batter set it aside and turn your attention to the prepared skillet. Use a spatula to gather all of the strawberry slices into a pile in the center of the skillet. Pour the pancake batter directly over the top of the berries – you’ll notice they will spread out along the surface of the pan along with the batter.
- Place the skillet back into the oven and allow it to cook for 20 minutes. After 20 minutes turn off the heat and leave the pancake in the oven – door closed! – for 5 more minutes.
- Remove the skillet from the oven. Dust the pancake liberally with powdered sugar, then pour on the rest of the sliced berries. Spread them out so they cover the pancake pretty evenly, then dust the pancake with more powdered sugar. Cut your Strawberry Dutch Baby into 4 wedges and serve immediately.
Notes
- Adapted from King Arthur Baking.
- Check the post above the recipe for advice on substitutions and switching things up.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
