Looking for a show-stopping breakfast or brunch dish that will leave your guests in awe? Look no further than this delightful Strawberry Lemon Dutch Baby! This fluffy, oven-baked pancake is not only a feast for the eyes but also a burst of flavor with every bite. Imagine sinking your fork into a golden, puffy delight, topped with sweet strawberries and a dusting of powdered sugar—it's a culinary experience you won’t want to miss! With just 30 minutes from start to finish, this recipe is perfect for both special occasions and lazy weekend mornings. Dive into our recipe to discover how to create this impressive dish that’s sure to become a family favorite!
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup sliced strawberries
- Powdered sugar for serving
Instructions
- Preheat your oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while it heats to ensure the pan is extremely hot.
- In a blender, combine eggs, flour, milk, granulated sugar, vanilla extract, salt, and lemon zest. Blend until the mixture is completely smooth and no lumps remain, approximately 30-45 seconds.
- Carefully remove the hot skillet from the oven using thick oven mitts. Add 2 tablespoons of butter to the skillet, swirling to coat the entire bottom and sides quickly.
- Immediately pour the blended batter into the hot buttered skillet. Return the skillet to the oven and bake for 15-20 minutes, until the edges are puffed and golden brown and the center is set.
- While the Dutch baby is baking, prepare the strawberries by washing and slicing them into thin pieces.
- Once the Dutch baby is done, remove from the oven. It will begin to deflate slightly as it cools, which is normal.
- Scatter the fresh sliced strawberries over the top of the Dutch baby. Dust generously with powdered sugar using a fine-mesh sieve.
- Serve immediately while warm, cutting into wedges. Optional: Add additional fresh strawberries or a drizzle of maple syrup if desired.
Tips
- Preheat the Skillet: Ensure your cast-iron skillet is piping hot before adding the batter. This step is crucial for achieving that signature puffiness in your Dutch baby.
- Blend Thoroughly: For a smooth and airy batter, blend the ingredients until completely lump-free. A well-mixed batter contributes to a fluffy texture.
- Butter Generously: Use enough butter to coat the skillet well. This not only prevents sticking but also adds a rich flavor to the edges of the Dutch baby.
- Don’t Open the Oven Door: Avoid peeking while the Dutch baby is baking. Opening the oven can cause it to deflate before it's fully cooked.
- Serve Immediately: This dish is best enjoyed fresh out of the oven while it’s still warm and puffy. Garnish with fresh strawberries and powdered sugar just before serving for the best presentation.
- Get Creative with Toppings: While strawberries are delicious, feel free to experiment with other fruits like blueberries or raspberries, or add a drizzle of maple syrup for extra sweetness.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 25g
Protein: 7g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 125mg
