An underrated party trick, our Dutch Baby Pancakes with Strawberry and Whipped Cream is decadent and instagram-worthy. The only downfall is figuring out how to inhale it in one bite.
Whipped Sour Cream
Dutch Baby Pancake
No. 1 | Place strawberries in a bowl and toss with maple syrup, a pinch of salt, and splash of orange liqueur if desired. Place in the fridge, tossing occasionally, until ready to serve.
No. 2 | Using a stand mixer or by hand, whip the cream until stiff peaks form. Add sour cream and maple syrup and whip until combined. Place in the fridge until ready to serve.
No. 3 | Preheat oven to 425° F, placing cast iron skillet in the oven to heat as well.
No. 4 | Combine eggs, flour, milk, sugar and vanilla in a blender container and blend until smooth.
No. 5 | Once the oven is preheated, add the butter to the skillet and swirl around until completely melted. Pour in the batter and swirl around again, then place in the oven. Bake for 20 minutes, then turn off the heat and allow to cook an additional 5 minutes.
No. 6 | To serve, drizzle with a couple tablespoons of maple syrup. Top with a big spoonful of strawberries and a dollop of whipped sour cream. Top with a few mint leaves and sprinkling of icing sugar.
– A blender is not required, but recommended. If mixing the batter by hand, whisk vigorously ensuring the batter is completely lump free.
– Any fresh berries will work wonderfully with this recipe. Just sub the strawberries with your favourite seasonal berry.
Keywords: Dutch Baby Recipe, Pancake Recipe, Breakfast in Bed Recipe