Strawberry Dutch Baby Pancakes

Delicious Strawberry Dutch Baby Pancakes Recipe from Netherlands

Region / culture: Netherlands | Servings: 6

Introduction

Strawberry Dutch Baby Pancakes are a delicious and fluffy breakfast treat that is sure to impress your family and friends. This recipe combines the light and airy texture of a traditional Dutch baby pancake with the sweet and tangy flavor of strawberries.

History

The Dutch baby pancake, also known as a German pancake, is said to have originated in the United States in the early 1900s. It is believed to have been inspired by the traditional German pancake called "pfannkuchen." The addition of strawberries to this classic recipe adds a fresh and fruity twist.

Ingredients

24 eggs
1 lb (454 g) 14 oz (6 cup) flour
6 cup milk
2 oz (57 g) (0.25 cup) sugar
2 tbsp vanilla extract
1.5 tsp ground cinnamon
12 oz (340 g) (1.5) cups butter
1 lb (454 g) 8 oz (3 cup) sour cream

Strawberry topping

3 tbsp cornstarch
3 lb (1.36 kg) 12 oz (2 qt (1.89 liter)) frozen sliced, sweetened California strawberries, thawed
5 oz (142 g) – 0.5 cup light corn syrup
2 oz (57 g) – 0.25 cup butter

How to prepare

Blend cornstarch with strawberries in a saucepan.
Stir in corn syrup and butter.
Bring the mixture to a boil, stirring frequently.
Remove from heat and keep it warm.
Beat the eggs.
Whisk in flour and milk until smooth.
Whisk in sugar, vanilla, and cinnamon until well mixed.
For individual servings, melt 1 tbsp of butter in a 6-inch skillet over medium heat.
Pour in 4 oz (113 g) (0.5 cup) of batter.
Bake at 425°F for 15 minutes, until the pancake is set and lightly browned.
Gently remove from the pan and place it on a serving plate.
Pour 0.33 cup of strawberry topping into the cavity.

Variations

Try using different fruits such as blueberries or peaches in place of strawberries for a different flavor profile.
Add a sprinkle of chopped nuts or a drizzle of honey for added texture and sweetness.

Cooking Tips & Tricks

Make sure to blend the cornstarch with the strawberries thoroughly to avoid any lumps in the topping.

- Be sure to keep the strawberry topping warm while you prepare the pancake batter to ensure a delicious and warm topping for your pancakes.

- When baking the individual pancakes, make sure to watch them closely as they can quickly overcook and become dry.

Serving Suggestions

Serve the Strawberry Dutch Baby Pancakes with a dollop of sour cream and a sprinkle of powdered sugar for a decadent touch.

Cooking Techniques

The key to a successful Dutch baby pancake is to preheat the skillet in the oven before adding the batter. This helps create a crispy and golden crust on the pancake.

Ingredient Substitutions

If you don't have sour cream on hand, you can substitute it with Greek yogurt for a tangy twist.

Make Ahead Tips

You can prepare the pancake batter and the strawberry topping ahead of time and store them in the refrigerator until ready to use. Simply reheat the topping before serving.

Presentation Ideas

Serve the individual Dutch baby pancakes on a platter with a drizzle of the strawberry topping cascading down the sides for a beautiful presentation.

Pairing Recommendations

Pair the Strawberry Dutch Baby Pancakes with a hot cup of coffee or a glass of freshly squeezed orange juice for a delightful breakfast experience.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Strawberry Dutch Baby Pancakes contains approximately 400 calories.

Carbohydrates

Each serving of Strawberry Dutch Baby Pancakes contains approximately 45 grams of carbohydrates.

Fats

Each serving of Strawberry Dutch Baby Pancakes contains approximately 20 grams of fat.

Proteins

Each serving of Strawberry Dutch Baby Pancakes contains approximately 10 grams of protein.

Vitamins and minerals

Strawberry Dutch Baby Pancakes are a good source of vitamin C, with the strawberries providing a healthy dose of this essential nutrient.

Alergens

This recipe contains eggs, milk, and butter, which may be allergens for some individuals. Please be mindful of any food allergies when preparing this dish.

Summary

Strawberry Dutch Baby Pancakes are a delicious and indulgent breakfast option that provides a good balance of carbohydrates, fats, and proteins.

Summary

Strawberry Dutch Baby Pancakes are a delightful and flavorful breakfast option that is sure to impress. With a light and fluffy texture and a sweet strawberry topping, these pancakes are perfect for a special weekend brunch or a holiday breakfast. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Martha in her cozy farmhouse in the countryside. Martha was known for her delicious baking, and she had promised to teach me how to make one of her favorite recipes that day.

As we sat at her kitchen table, sipping on steaming cups of tea, Martha began to tell me about a dish that she had learned to make from her own grandmother many years ago. It was a recipe for Strawberry Dutch Baby Pancakes, a delightful and indulgent treat that was perfect for a lazy weekend breakfast or a special brunch.

Martha's eyes lit up as she described how the pancakes were light and fluffy, with a crispy edge that was absolutely irresistible. She explained that the key to making the perfect Dutch Baby Pancakes was to use fresh, ripe strawberries and to bake them in a hot oven until they puffed up and turned golden brown.

I was captivated by Martha's enthusiasm and the thought of sinking my teeth into a warm, fruity pancake, so I eagerly offered to help her make them. We gathered all of the ingredients we would need – flour, sugar, eggs, milk, butter, and of course, a generous amount of fresh strawberries – and set to work in Martha's cozy kitchen.

As we mixed and stirred, Martha shared with me the story of how she had first learned to make the recipe from her grandmother, who had come to America from the Netherlands many years ago. She spoke fondly of the hours she had spent in her grandmother's kitchen, watching her expertly whip up batches of Dutch Baby Pancakes with ease and grace.

I could almost picture Martha as a young girl, her eyes wide with wonder as she watched her grandmother sprinkle sugar over the strawberries and pour the batter into the sizzling hot skillet. It was clear that this recipe held a special place in Martha's heart, and I felt privileged to be learning it from her.

As the pancakes baked in the oven, filling the kitchen with the sweet scent of strawberries and vanilla, Martha and I chatted and laughed, enjoying each other's company as we waited for our breakfast to be ready. When the timer finally beeped, we eagerly pulled the pan out of the oven and gasped in awe at the sight before us.

The pancakes had puffed up beautifully, their edges golden and crisp, while the strawberries had caramelized and softened, releasing their juices and creating a luscious topping. We couldn't wait to dig in, so we quickly sliced the pancakes into generous wedges and drizzled them with maple syrup.

As we took our first bites, the warm, sweet flavors exploded in our mouths, and we savored every bite of the delicious pancakes. They were everything Martha had promised and more – light, fluffy, and bursting with juicy strawberries. It was a breakfast that I would never forget, shared with a dear friend and made all the more special by the story behind the recipe.

Since that day, I have made Martha's recipe for Strawberry Dutch Baby Pancakes many times, always with a smile on my face and a grateful heart. It is a dish that never fails to bring back memories of that sunny summer morning in Martha's kitchen, and I treasure it dearly as a reminder of the joy of good food, good friends, and good times.