Best 2 Strawberry Dutch Baby Pancake Recipes
Indulge in a delightful culinary experience with our tantalizing Strawberry Dutch Baby Pancake recipe. This delectable dish combines the best of both worlds, offering a crispy, airy pancake base topped with a sweet and juicy strawberry filling. Perfect for breakfast, brunch, or dessert, this versatile dish is sure to impress your taste buds.
In addition to the classic Strawberry Dutch Baby Pancake, we also offer a variety of other tempting recipes that are sure to satisfy any sweet tooth. From the indulgent Nutella-Stuffed Dutch Baby Pancake to the refreshing Lemon Blueberry Dutch Baby Pancake, each recipe is carefully crafted to provide a unique flavor experience. Whether you prefer tangy citrus flavors or the rich decadence of chocolate, our collection of Dutch Baby Pancake recipes has something for everyone.
STRAWBERRY DUTCH BABY PANCAKE
Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
- Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 37 g, TransFat 1 g
DUTCH BABY PANCAKE WITH STRAWBERRY-ALMOND COMPOTE
Pannekoeken, or Dutch baked pancakes, are a treat in my husband's family. You can also try this recipe with vanilla extract, blueberries and lemon peel. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Time 35m
Yield 6 servings (3 cups topping).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp., In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.
Nutrition Facts : Calories 252 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 245mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- Use fresh, ripe strawberries. This will give your Dutch baby the best flavor.
- Don't overmix the batter. Overmixing will make the Dutch baby tough.
- Cook the Dutch baby over medium heat. This will help it cook evenly without burning.
- Don't open the oven door while the Dutch baby is baking. This will cause it to fall.
- Serve the Dutch baby immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
The strawberry Dutch baby pancake is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. With its fluffy, pancake-like interior and crisp, caramelized edges, the Dutch baby is sure to be a hit with everyone at the table. So next time you're looking for a new breakfast recipe, give the strawberry Dutch baby pancake a try. You won't be disappointed.
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