Dutch Baby with Strawberries & Lemon

Dutch Baby. A light, airy, pillowy soft baked pancake, that’s perfect to make for weekend brunch served with your favourite fresh fruit.

Dutch Baby

Originally published May 2011.

Wikipedia says, “A Dutch baby pancake (or Dutch baby), sometimes called a German pancake, a Bismarck, a Dutch puff, or a Hootenanny…may have been derived from the German Pfannkuchen.”

Others will liken it to Yorkshire pudding or as Americans sometimes call Popovers. Indeed one of our family’s favourite weekend brunch treats is Popovers with Homemade Jam.

There’s certainly is a common thread that goes through them all. They are all made with very common kitchen ingredients almost always readily at hand.

A Dutch Baby is a simple baked pancake that puffs up in the oven and is traditionally served with icing sugar and a squeeze of lemon. It is super easy to prepare and a nice light weekend brunch served with only some fresh fruit.

I’ve used strawberries here but any fresh fruit is delicious with Dutch Babies.

This is a great recipe to make with the kids, especially the little ones.

The batter can be made in a blender which they’ll love pressing the buttons on and off. Then, they get to watch the pancake puff up in the oven. That’ll keep ’em busy for 15 minutes at least. 😉

A nice light brunch idea.

I’ve posted this as a single serving recipe which makes one 8 inch Dutch Baby. Multiply as needed.

Dutch Baby

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Yield: 1 serving

Dutch Baby with Strawberries & Lemon

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Dutch Baby. A light, airy, pillowy soft baked pancake, that's perfect to make for weekend brunch served with your favourite fresh fruit.

Print

Ingredients

• 1 large egg
• 1/4 cup milk
• 1/4 cup flour
• 1/4 tsp vanilla extract
• pinch salt

You will also need

• Fresh Strawberries or other fruit
• A lemon wedge
• A sprinkle of powdered sugar

Instructions

1. In a blender combine all ingredients for only about 30 seconds until smooth.
2. Lightly grease an 8 inch cake pan with butter.
3. Place the pan in a 425 degree preheated oven for only a couple of minutes until the butter bubbles. I use the second from the bottom level rack in the oven for this recipe.
4. When the pan is hot, open the oven door and pour the batter directly into the hot pan.
5. Quickly close the door and bake for about 15 minutes or until the pancake puffs up and turns evenly golden brown all over.
6. The pancake will deflate a little when it comes out of the oven. This is quite normal.
7. Serve hot with fresh fruit, a sprinkle of icing sugar and a squeeze of fresh lemon.

Notes

I've posted this as a single serving recipe which makes one 8 inch Dutch Baby. Multiply as needed.

Nutrition Information

Yield

1

Serving Size

1 Dutch Baby
Amount Per Serving Calories 220Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 191mgSodium 236mgCarbohydrates 27gFiber 1gSugar 0gProtein 12g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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