Strawberry Dutch Baby ~ Dutch Baby or German Pancake with Grand Marnier soaked Strawberries and Vanilla Bean Ice Cream – an easy and impressive dessert!
This recipe is for everyone that longs for the oooooohhh’s and awwww’s that come from making something fun, easy, delicious and surprisingly simple. A Dutch Baby or German pancake is made with pantry ingredients you probably have at home. There is no sugar in the batter so the Dutch Baby is easily transformed into a savory treat as well. The real fun comes when you pull it out of the oven and marvel at the funky sculpture rising up out of the pan! I believe baking should be fun or, at the very least, enjoyable. This recipe was tons of fun to make and I’m already looking forward to trying other toppings. For me baking is magical and I’m sometimes taken by surprise when a recipe is this unique and tasty, with such little effort. I just had to share it with everybody! Jennifer at Seasons & Suppers has inspired me with all her beautiful Dutch Baby creations so I finally had to try one for myself. After picking tons of strawberries last week, I knew this Strawberry Dutch Baby was in our future.
The pancake quickly deflates once removed from the oven. You have to be fast to get the puffy pictures!
I cleaned two cups of fresh strawberries and made a simple syrup from a little sugar and Grand Marnier. The hot syrup is poured over the strawberries and set aside for 15 minutes to create lots of juicy goodness.
I thought vanilla bean ice cream would be a good idea too – and it was!
It’s like having an edible bowl – another bonus – fewer dishes to wash!
Slice into wedges and be sure to share!
Don’t forget to PIN to your favorite Baking Board!
- For the Dutch Baby:
- 3 large eggs, room temperature
- ¾ cup of whole milk, room temperature
- ¾ cup unbleached all-purpose flour
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- ¼ teaspoon sea salt
- 1 teaspoon lemon zest
- 2 tablespoon unsalted butter, melted
For the Strawberries:
- 2 cups fresh strawberries, cleaned with stems and hulls removed
- 2 tablespoons Grand Marnier Liquor
- 2 tablespoons granulated sugar
- Vanilla bean ice cream
- Confectioners' sugar for dusting if desired
- Place a 9" or 10" cast iron skillet in the oven and preheat to 425 degrees. The Dutch Baby will cook best in a very hot skillet so be sure it preheats for at least 15 minutes.
- Place the strawberries in a heat safe bowl. Combine the Grand Marnier and 2 tablespoons sugar in a small saucepan over medium heat. Bring to a boil and stir until the sugar is dissolved. Remove from the heat and pour the hot syrup over the strawberries. Set aside while preparing the pancake.
- In a medium mixing bowl combine the eggs, milk, flour, vanilla paste, salt and lemon zest. Whisk until smooth and well blended.
- Once the skillet is hot, remove from the oven and gently pour the 2 tablespoons of melted butter into the pan. Carefully and quickly (the butter may spatter) swirl the pan to coat the bottom. Pour the pancake batter into the center of the pan and immediately place in the hot oven.
- Bake the pancake for 15 minutes or until the pancake is puffy and golden brown. The center may still look custardy but this is a good thing.
- Top with the warm strawberries and ice cream. Serve immediately dusted with confectioners' sugar if desired.
Dutch Babies are great topped with your favorite fresh fruit, maple syrup or honey. The traditional pancake is served with a drizzle of butter, a squeeze of lemon juice and a dusting of confectioners’ sugar. Whatever you put on top I’m sure it will be great! Do you think you’ll give it a try? Please let us know if you do – and give us a shout out on Instagram with a photo of your crazy baby! Be sure to hashtag Saving Room for Dessert. I also have an entire Pinterest Board dedicated to Dutch Babies – please follow along if you are looking for more great toppings and terrific recipes.
I hope you have a wonderful weekend and for all you moms out there … Happy Mother’s Day! Thanks so much for stopping by!