Would you believe me if I told you all you have to do to make this Dutch baby is throw a few ingredients in the blender and then bake it to puffy, golden brown perfection?
Seriously! That’s it. Blend, bake, drop the mic. You’re done.
It’s the easiest pancake you’ll ever make.
Traditionally, a Dutch baby is served with melted butter and lemon juice drizzled over the top then sprinkled with powdered sugar.
While that combo is completely delicious on it’s own, I couldn’t resist changing it up with a strawberry syrup.
The strawberry syrup is just as easy as the Dutch baby but we’re reversing the order – the strawberries cook down over the stove then get blended to a smooth consistency.
The strawberry syrup keeps well for a few days so you could easily make it ahead of time if you’re having guests over for breakfast or brunch.
Related Simple Foodie cooking tip: Click here for a tip on how to avoid getting eggshell in the bowl.
Dutch Baby & Strawberry Syrup
For the Dutch baby:
- 3 eggs
- 2/3 c. milk (can use non-dairy milk)
- 1/2 c. flour
- 2 t. sugar
- pinch of salt
- 2 T. butter
- powdered sugar, optional for sprinkling on top
Preheat oven to 425º. Put the 2 T. butter in an oven-proof 9″ skillet then put the skillet in the oven while you make the batter. In a blender, combine the eggs, milk, flour, sugar, and salt. Blend for about 30 seconds, making sure no flour is sticking to the sides of the blender. Once of the oven is hot, remove the skillet from the oven and pour in the batter. Bake for about 20 minutes, the dutch baby is done when it is puffed up and the edges are turning brown. Note: It will deflate as it cools.
For the strawberry syrup:
makes about 1.5 cups
- 1 lb. frozen strawberries (1 oz. bag or 2 heaping cups)
- 1/2 c. water
- 1/4 c. sugar
- splash of vanilla extract
Combine all of the ingredients in a saucepan. Bring the ingredients to a boil then simmer for about 10 minutes. Pour everything into a blender and blend just until the syrup is smooth. Serve warm.