Strawberry Lemon Dutch Baby

5 from 1 vote

Strawberry Lemon Dutch Baby

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.

Course Breakfast

Cuisine American

Diet Low Salt, Vegetarian

Keyword Nut Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 230kcal

Author Nicole Modic

Equipment

1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!

Ingredients

For the Batter:

4 Eggs
3 Tablespoons Cane Sugar
1 Teaspoon Vanilla Extract
½ Cup All-Purpose Flour
2 Tablespoons Unsalted Butter melted
1 Pinch Sea Salt
1 Lemon zested
½ Cup Milk of Choice

For the Topping:

1 Cup Strawberries chopped
2 Tablespoons Unsalted Butter

Instructions

To make this Dutch Baby, start by adding all of your batter ingredients to a blender.
Blend your ingredients together on low, for about 20 seconds, until just combined.
Then, allow the batter to "rest" in the blender for about 10 minutes.
While the batter is "resting," preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter.
Then, wash and chop your strawberries and add them to the greased cast iron skillet, tossing them to coat them in the butter.
Next, pour the batter on top of the strawberries, making sure that it is evenly dispersed across the skillet.
Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top.
Once it's done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!

Nutrition