By KALEJUNKIE // Nicole Modic
Strawberry Lemon Dutch Baby
8 steps
Prep:15minCook:20min
If you're looking for a breakfast that is sure to impress, then look no further than the Dutch Baby. This light and fluffy German pancake is reminiscent of the American popover, and practically melts in your mouth. And when it comes to Dutch Babies, my Strawberry Lemon Dutch Baby is the perfect way to enjoy this delicious breakfast treat, this summer. It's loaded with fresh strawberries and a burst of tart lemon for a delectable treat that will elevate any brunch or breakfast spread.
Updated at: Thu, 17 Aug 2023 05:30:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories283.1 kcal (14%)
Total Fat16.5 g (24%)
Carbs25 g (10%)
Sugars11.7 g (13%)
Protein8.5 g (17%)
Sodium99.5 mg (5%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To make this Dutch Baby, start by adding all of your batter ingredients to a blender.
Step 2
Blend your ingredients together on low, for about 20 seconds, until just combined.
Step 3
Then, allow the batter to "rest" in the blender for about 10 minutes.
Step 4
While the batter is "resting," preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter.
Step 5
Then, wash and chop your strawberries and add them to the greased cast iron skillet, tossing them to coat them in the butter.
Step 6
Next, pour the batter on top of the strawberries, making sure that it is evenly dispersed across the skillet.
Step 7
Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top.
Step 8
Once it's done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!
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Notes
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Delicious
Easy
Go-to
Kid-friendly
Under 30 minutes
