5-Ingredient Dutch Baby Pancake | Exclusive Reveal from my Bigger Bolder Baking Every Day Cookbook

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

Place a 10-inch oven-safe pan or cast iron skillet in the oven to warm up while preheating.

In a heavy-bottomed saucepan over medium-low heat, add 3.5 cups of fresh strawberries, 2 tablespoons of water, 2 teaspoons of fresh lemon juice, and 1/4 cup of sugar.

Let the mixture come to a simmer for around 3 to 4 minutes until the strawberries soften and the sauce thickens slightly.

Set the strawberry compote aside to cool completely.

In a large bowl, add 3 eggs (preferably at room temperature) and whisk them together.

Add 1/2 cup of whole milk to the eggs and whisk until combined.

Add 1/2 cup of all-purpose flour, 2 tablespoons of melted butter (save a little for the pan), and 1 teaspoon of salt to the mixture.

Whisk everything together until you have a nice, smooth batter.

Carefully pull out the oven rack with the skillet and add the remaining melted butter to coat the pan.

Pour the batter into the skillet and quickly close the oven.

Bake the Dutch baby for around 20 minutes or until golden brown.

Once out of the oven, let it cool for a minute before topping.

Top with the strawberry compote and sauce, a big dollop of whipped cream, and a generous dusting of powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens