Strawberry Dutch Baby
A simple and easy Dutch Baby or German Pancake topped with Grand Marnier soaked strawberries and vanilla bean ice cream
Servings: 4 servings
Ingredients
For the Dutch Baby:
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- ¾ cup 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 Liqueur
- 2 tablespoons granulated sugar
For serving:
- vanilla ice cream
- powdered sugar for dusting, if desired
Instructions
- Place a 9 or 10-inch cast iron skillet in the oven and preheat to 425°F. 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.
Notes
Batter recipe adapted from Bon Appetit
If you don't have Grand Marnier on hand, add a squeeze of fresh orange or lemon juice to the simple syrup.