Strawberry Cinnamon Dutch Baby Pancake

Sunday was Father’s Day, as you probably remember, and we spent what was easily the hottest day of the year so far poolside with family.

It was a slow morning before all that, though, and the kids coloured handmade cards for Danny while I whipped up one of his favourite breakfasts – a Dutch Baby. This quick treat also goes by a Bismark, puff pancake or a German pancake and can be likened to a sweet Yorkshire pudding.

It’s long been Danny’s ‘special’ breakfast request, accompanied by seasonal fruit like sautéed apples in fall and sliced peaches in August. Of course, it being strawberry season, I had a flat of berries sitting on the counter, ready for slicing.

Strawberry Cinnamon Dutch Baby Pancake recipe | Simple Bites

Quickly, quickly, before the pancake deflated, I snapped a photo and uploaded it to Instagram. Then a food photographer I admire complemented me on the lighting in the image, and, well, her kind comment went straight to my head. I had to share the photo with you, even though it’s just a fast iPhone snap.

And since I have yet to post my Dutch Baby recipe here on the blog, the timing couldn’t be better. It’s a busy sort of week, with school wrapping up, a provincial holiday, oodles of gardening chores and appointments galore. Keeping this one short and sweet suits me fine.

So with sliced strawberries and a dusting of powdered sugar, here is my recipe for a classic Dutch Baby. Make this baked pancake sooner rather than later, because it’s an ideal way to showcase summer fruit.

Strawberry Cinnamon Dutch Baby Pancake
5.0 from 1 reviews
Print
Recipe type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: Serves 2
A simple baked pancake that yields crispy edges and a fluffy interior. A perfect way to showcase summer fruits and berries.
Ingredients
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons raw cane sugar
  • pinch of fine sea salt
  • 1/4 teaspoon cinnamon
  • 3 Tablespoons unsalted butter
  • 1/2 cup sliced strawberries
  • 2 tablespoons powdered sugar
  • whipped cream or Greek yogurt to garnish
  • maple syrup, for topping
Instructions
  1. Preheat oven to 425F. Place a 9 or 10-inch cast iron pan or stainless steel sauté pan in the oven.
  2. In a medium bowl, beat eggs until frothy. Whisk in milk, flour, sugar, salt and cinnamon. Whisk until there are no lumps.
  3. Open the oven and carefully add the butter to the hot pan. Close the door and wait about a 30 seconds for the butter to melt.
  4. Carefully, and with oven mitts, grasp the hot handle of the pan and swirl the butter all the way around the edges. Pour the pancake batter into the middle of the pan, return the pan to the oven's middle shelf and close the oven door. DO NOT OPEN THE OVEN AGAIN for about 15 minutes, as the draft will cause the pancake to collapse.
  5. If you have a window in your oven, watch for the Dutch Baby to puff around the edges. Remove it when the sides are dark golden, about 15 minutes.
  6. Spoon the strawberries into the crater of the pancake and sprinkle with powdered sugar. Serve at once with whipped cream or Greek yogort and a little maple syrup.
Notes
Room temperature ingredients are key to getting this pancake to puff. I plan ahead and leave my eggs, milk and flour on the counter all night before mixing the batter in the morning.

 

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.

Comments

  1. We call this Dutch Puff, and we make it in a 9 x 13 pan, with half whole wheat flour and no sugar. (http://bit.ly/28N6FXm) If I’m feeling industrious, I’ll make a quick vanilla pudding to serve with it.

    Note: to make the morning routine even easier, mix the batter the evening before and let it sit on the counter over night.

  2. Lauren Estes says:

    Interesting… It’s a lot like this big “hootin annie” puffy oven pancake I make in a 9×13 pan. I always use cold eggs and milk and it puffs up sky high!!! 🙂

  3. hey girl this looks so yummy!

  4. Yum! I’ve never made one, or eaten one for that matter, so this is great. I think I’ll try it this weekend for a fun weekend breakfast.

Speak Your Mind

*

Rate this recipe: