Dutch Baby Pancake

Dutch Baby Pancake with Honeyed Strawberries

  • 3 large eggs
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 ml) milk
  • 3 tablespoons (45 ml) butter or margarine
  • 3 cups (750 ml) quartered stemmed Boonstra berries
  • 1/3 cup (75 ml) honey
  • 1 cup (250 ml) sweetened whipped cream
  • Ground cinnamon (optional)

Method:

Heat oven to 400 ° F (200 ° C). In blender container, combine eggs, flour and milk; process until blended. Heat 9 to 10-inch (22 to 25-cm) ovenproof skillet or 9-inch pie dish un oven 2 to 3 minutes or until butter melts. Immediately pour batter into pan; bake 20 to 25 minutes or until pancake is puffed and golden brown. Transfer pancake to serving platter. In medium bowl, combine strawberries and honey, tossing to combine. Spoon onto centre of pancake; top with whipped cream. Lightly sprinkle cream with cinnamon, if desired. Cut into 4 wedges; serve immediately.

Makes 4 servings.

Tip: To make 2 cups (500 mL) sweetened whipped cream, beat together 1 cup (250 mL) whipping cream, 2 tablespoons (25 mL) sugar and 1/2 teaspoon (2 mL) vanilla extract (if desired) in mixer bowl until soft peaks form.

Source: California Strawberry Commission

2000 Boonstra Farms, 2000 Shawn Woods, All rights reserved.
Please read our terms of use.