Dutch Baby Pancake with Strawberries
Usually I make Dutch Baby Pancake with blueberries, but I had a big basket with fresh strawberries, so I thought it will be awesome to use them with my family’s favorite Sunday breakfast, Dutch Baby Pancake. I love the smell in the kitchen, when the pancake is baking in the oven and also it allows me to gather other things to the table at that time. It is also fun to bring the hot skillet to the table and let kids (carefully) sprinkle some powder sugar on top. It smells soooo good.
I usually serve other things with this pancake. Today I made breakfast potatoes, cut a fresh watermelon and a big bowl of strawberries. Everyone was full and happy.
This recipe uses milk and regular flower, but today I wanted to experiment and I substituted milk with almond milk, all purpose flour with oat flour and butter with coconut oil. I also substituted regular sugar with coconut sugar. I have a lot of friends who are gluten sensitive, so I was wondering if it will taste as good as a original recipe. I have to say it was really good. It wasn’t as fluffy, but it was really tasty.
Ingredients :
3 Tbl unsalted butter
3 large eggs
3/4 cup milk
1/2 cup all-purpose flour (I used oat flour and a little more about 3/4 cup)
1/4 tsp salt
1/2 tsp pure vanilla extract
1 Tbl sugar
Strawberries
Powdered sugar (optional)
Method:
Preheat oven to 400 degrees. In a medium cast-iron or oven proof nonstick skillet, melt 2 Tbl butter and set aside.
In a blender, combine eggs, milk, flour, salt, vanilla , and sugar. Blend until foamy, about 1 minute. Pour butter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Place strawberries in the middle and sprinkle with powdered sugar. Slice into wedges and serve immediately.
