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–+ servings

Dutch Baby Pancake

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Desserts
Cuisine American
Servings 4 servings

Equipment

  • cast iron skillet

Ingredients
  

  • 4 eggs
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 4.5 oz flour
  • 8 fl oz milk
  • 2 tbsp butter
  • 7 oz halved strawberries
  • strawberry jelly
  • powdered sugar

Instructions
 

  • Preheat the oven to 360°F and insert a cast-iron skillet.
  • Beat the eggs, salt, and vanilla extract together with a whisk. Add the flour and stir until smooth. Then gradually stir in the milk.
  • Remove the hot pan from the oven and let the butter melt in it. Swivel the pan so that the melted butter coats the entire bottom. Pour the pancake batter into the pan and place it back in the oven. Bake the pancake at 410°F for about 20 minutes, or until golden brown.
  • Remove the pancake from the oven and spread strawberry jelly over the middle of the pastry. Place fresh strawberries on top of the jelly and garnish the pancake with a dusting of powdered sugar.

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