Our students loved this recipe and we hope you do too!
Strawberry Dutch Baby
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
2 cups strawberries, sliced
Powdered sugar or honey for topping
- Preheat oven to 425°F.
- Combine eggs, flour, milk, sugar, and nutmeg in a blender and blend until smooth, or mix by hand.
- Add the 4 tablespoons of butter to a heavy 10-inch skillet and melt on the stove top. As soon as the butter has melted (watch that it does not burn) add the strawberries and sizzle for about 30 seconds, watching to be sure the berries do not burn.
- Immediately pour batter over berries and place pan in the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300°F and bake 5 minutes longer.
- Remove pancake from oven, cut into wedges and serve at once. Top with syrup, honey, preserves, confectioners’ sugar, or cinnamon.