Imagine waking up to the tantalizing aroma of a golden-brown Dutch baby pancake, puffed to perfection and adorned with luscious strawberries. This Brown Butter Dutch Baby Pancake is not just a breakfast; it's an experience that will elevate your mornings and impress your guests! With its rich, nutty flavor from the brown butter and the sweet burst of fresh strawberries, this dish is a delightful twist on the classic pancake. Ready in just 30 minutes, this recipe is a must-try for anyone looking to indulge in a deliciously fluffy treat that’s as beautiful as it is delicious. Dive into the recipe below and discover how to create this stunning breakfast masterpiece!
Ingredients
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 425°F (218°C). Place a large 12-inch cast-iron skillet in the oven while it preheats to ensure the pan gets extremely hot.
- In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and develops a nutty aroma. This should take about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- In a separate bowl, beat the eggs with milk and vanilla extract until fully incorporated and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Stir in 4 tablespoons of the brown butter, reserving the remaining butter for finishing.
- Carefully remove the hot skillet from the oven using oven mitts. Quickly brush the remaining brown butter around the entire interior of the skillet.
- Immediately pour the batter into the hot buttered skillet. Return the skillet to the oven and bake for 18-20 minutes, or until the pancake is puffed, golden brown, and has dramatic crispy edges.
- While the Dutch baby is baking, prepare the strawberries by washing and slicing them into thin pieces.
- Once the Dutch baby is done, remove from the oven. The pancake will begin to deflate quickly, which is normal.
- Immediately top with fresh sliced strawberries, dust with powdered sugar if desired, and serve hot directly from the skillet.
- Cut into wedges and serve immediately, garnishing with additional strawberries and a drizzle of maple syrup or honey if preferred.
Tips
- Preheat Your Skillet: Make sure to preheat your cast-iron skillet in the oven; this step is crucial for achieving that perfect puffiness and crispy edges that make Dutch babies so special.
- Brown the Butter Carefully: Keep a close eye on the butter while it’s browning. The transition from perfectly browned to burnt can happen quickly, so swirl the pan occasionally to ensure even cooking.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until smooth. Overmixing can lead to a denser pancake, while a light hand will keep it airy and fluffy.
- Serve Immediately: Dutch babies are best enjoyed fresh out of the oven as they will start to deflate quickly. Be ready to serve it hot for the ultimate experience!
- Get Creative with Toppings: While strawberries are delicious, feel free to experiment with other toppings like whipped cream, lemon zest, or even a sprinkle of nuts for added texture and flavor.
- Customize the Sweetness: Adjust the sugar in the batter according to your taste preference. You can also drizzle honey or maple syrup on top for extra sweetness!
Nutrition Facts
Calories: 502kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 256mg
