Roasted Strawberry Dutch Baby
It is a light, fluffy golden-brown pancake that gets baked in a cast iron skillet. The edge is nice and crispy, yet the interior is soft and tender. The roasted strawberries are the perfect topping and provide a great contrast to the fluffy Dutch baby.
Ingredients
- 2 cups frozen strawberries slightly thawed and halved
- 2 tablespoons sugar
- 1/2 cups all-purpose flour
- 1/2 cup milk
- 3 large eggs
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3-1/2 tablespoons butter
Instructions
- Preheat the oven to 400° F.
- Combine the frozen strawberries and sugar in a medium baking dish and place in the oven to roast until very tender and jammy, approximately 15-20 minutes.
- In the last 5 minutes while the strawberries are roasting, place an oven-safe skillet in the oven to heat.
- In the meantime, in a large bowl, whisk together the milk and flour until completely smooth and combined.
- Whisk in the eggs, honey, vanilla, and salt. Set aside.
- Remove the strawberries from the oven and set aside to cool.
- Remove the hot skillet from the oven and add the butter.
- Swirl the butter around until it melts. Pour in the Dutch baby batter. Transfer skillet to the oven and bake until deeply golden and puffy, approximately 18-20 minutes.
- Remove from the oven and top with the roasted strawberries and extra honey, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 634kcal (32%)Carbohydrates: 130g (43%)Protein: 8g (16%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 144mg (48%)Sodium: 217mg (9%)Potassium: 1703mg (49%)Fiber: 13g (54%)Sugar: 92g (102%)Vitamin A: 261IU (5%)Vitamin C: 1446mg (1753%)Calcium: 94mg (9%)Iron: 27mg (150%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
