When it comes to delightful breakfast dishes that are both impressive and easy to prepare, the Roasted Strawberry Dutch Baby certainly checks all the boxes. This heavenly creation is a light, fluffy pancake baked in a cast iron skillet, resulting in a perfect contrast of crispy edges and a tender, soft interior. Adding to its charm, roasted strawberries create a delectable topping that enhances the dish’s overall flavor.
One of the standout features of this recipe is its simplicity in preparation. It requires just a handful of ingredients and minimal prep time. Perfect for a weekend brunch or a special occasion, this dish is sure to impress family and friends alike.
Why You’ll Love This Recipe
Not only does this Roasted Strawberry Dutch Baby offer a marvelous taste experience, but it also packs a punch of nutrition. Strawberries are known for their high vitamin C content and antioxidant properties, making this dish a wholesome choice. The use of all-purpose flour and eggs provides a good source of protein, ensuring that you’re starting your day off right.
The roasting process enhances the strawberries’ natural sweetness, creating a jammy texture that pairs beautifully with the fluffy pancake. You can even customize your Dutch baby by experimenting with different fruits or toppings based on your preference or the season.
Let’s Make It!
Now, let’s get into making this scrumptious Roasted Strawberry Dutch Baby!
Ingredients
- 2 c. frozen strawberries, slightly thawed and halved
- 2 T. sugar
- 1/2 c. all-purpose flour
- 1/2 c. milk
- 3 large eggs
- 1 T. honey
- 1 t. pure vanilla extract
- 1/4 t. salt
- 3-1/2 T. butter
Directions
- 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!
In conclusion, this Roasted Strawberry Dutch Baby is not just a dish; it’s an experience. The delightful combination of flavors and textures makes it an instant favorite. Have you tried this recipe? Share your experience in the comments, and let us know how your Roasted Strawberry Dutch Baby turned out!
