Strawberry Almond Dutch Baby
 
 
A classic Dutch Baby pancake topped with roasted almonds, fresh strawberries, plenty of powdered sugar and a chocolate drizzle. By SouthernFATTY.com.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
Ingredients
  • ½ cup plus 1 tablespoons (70g) flour, AP
  • 1 teaspoons baking powder
  • pinch salt
  • ⅔ cup milk
  • 1 teaspoon vanilla bean paste or extract
  • 3 eggs
  • 4 tablespoons butter, unsalted
  • strawberries, cleaned and sliced
  • chocolate, melted to drizzle
  • almond slices or slivers, toasted or dry-roasted
  • powdered sugar, to finish
Instructions
  1. Pre-heat oven to 415 F.
  2. Whisk together flour, baking powder, and salt in a mixing bowl.
  3. Add milk, vanilla, eggs and combine well. Set aside to rest while preparing pan.
  4. In an oven-safe skillet (I prefer an enamel coated cast iron for this), place butter and heat over medium-high heat until butter starts to bubble.
  5. Swirl butter around pan carefully. You want to be sure the sides are coated to allow the Dutch baby to rise properly.
  6. Immediately pour in batter. I used a 6-7 inch skillet, using only half of the butter and batter for each of two different batches. If using a larger (9-12 inch) skillet, use all of the batter.
  7. Transfer pan straight to oven and bake (leave door closed!) until golden, about 15 minutes.
  8. Note: It's normal for the Dutch baby to fall a bit after it is removed from the oven.
  9. Remove and cool slightly. Top with strawberries, almonds, powdered sugar.
  10. Enjoy! Find more recipes on SouthernFATTY.com.
Recipe by Southern FATTY at https://www.southernfatty.com/strawberry-almond-dutch-baby/