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Brown Butter Dutch Baby Pancake with Strawberries

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EASY brown butter Dutch Baby pancake with strawberries. It all happens in one pan, it's convivial and packed with delicious flavors of brown butter and cinnamon.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Pancakes

You’ll love this EASY brown butter Dutch Baby pancake with strawberries. It all happens in one pan, it’s convivial and packed with delicious flavors of brown butter and cinnamon.

Ingredients

Scale

For the brown butter Dutch baby:

  • 3 Tablespoons unsalted butter, diced
  • 1 cup (120g) all-purpose flour
  • 2 Tablespoons (25g) sugar
  • 2 Tablespoons (25g) light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾ cup (180 ml) milk*
  • 4 large eggs
  • 1 teaspoon vanilla extract

For the strawberries:

  • 1lb (450g) strawberries, sliced
  • 1 lemon, zest only
  • 1 Tablespoon brown sugar
  • A handful fresh mint leaves, chopped
  • 1 Tablespoon confectioner’s sugar
  • Yogurt, to serve
  • Maple syrup, to serve

Instructions

  1. Place a 9 or 10-inch cast-iron skillet inside the oven and preheat to 425°F (220°C) for 20 minutes.
  2. Remove the pan carefully, add butter and return back to the oven for about 5-8 minutes or until slightly brown in color.
  3. Meanwhile, place flour, sugar, cinnamon and salt in a food processor or blender, and pulse several times to combine.
  4. Add milk, eggs and vanilla, and blend continuously for 15 seconds. Scrape down the sides, and blend continuously for another 15 seconds or until there are no more lumps and the batter is frothy.
  5. Remove the skillet from the oven, swirling the pan to spread the brown butter evenly. Pour the pancake batter straight into the skillet without stirring**, and return back the oven and bake for about 20 minutes, or until the Dutch baby is puffed and turning dark golden brown on the edge.
  6. Mix sliced strawberries in a medium bowl and combine with sugar, lemon zest and fresh mint. When the Dutch baby is ready, dust lightly with confectioners’ sugar, top with strawberries and a spoonful of yogurt. Drizzle with maple syrup and serve immediately while still warm. Enjoy!

Notes

* For best results, use whole milk or 2% reduced fat milk.

** It’s normal for the excess butter from the pan to pool on top of the pancake batter.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/brown-butter-dutch-baby-pancake-with-strawberries/