Dutch Baby with Roasted Strawberries #brunchweek

A fun and easy take on pancakes, try a Dutch Baby topped with sweet Roasted Strawberries in place of maple syrup for brunch this Mother’s Day. 
 

Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit this post for more information and to enter the giveaway. 

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Ah brunch, it’s a cultural institution in New York City.  One whiff of warm air and the restaurants open the doors, windows and set up sidewalk tables ready for the onslaught of customers clamoring to dine al fresco.  A bloody mary here, a side of bacon there and then the difficult decision of eggs or pancakes? If you’re lucky you are brunching on Saturday and can go for the other option tomorrow. 

We love brunch and the long lines at the most popular restaurants will prove that fact.  However why should you drop $20 on a plate of eggs benedict when you can make it at home for a fraction of the price?  

Oh yes the camaraderie of friends.  Well I’d rather have my friends over and know my eggs will be cooked to my liking!

Lucky for you by the end of this week, that desire to wait on an hour long line for french toast will have disappeared because with 33 bloggers and 6 days of recipes there is absolutely something you won’t be able to resist.  

Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen

 

Dutch baby pancakes have been one of those things that I’ve wanted to make for a long time and was always side tracked by our normal weekend brunch making routine at home.  

In simple terms to describe a dutch baby – it’s a giant popover cooked in a cast iron skillet. 

The possibilities are endless with these babies, the pancake itself is eggy but otherwise neutral tasting and a base for all the toppings.  Not wanting to simply top this with fresh fruit and syrup, I roasted sweet strawberries until the juice was thick and syrup but the strawberries still held their shape. 

I can see this topped with roasted peaches in July, apples in the fall and pumpkin in the batter come November!

Dutch Baby Prep

Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen

 

Did I mentioned start to finish it takes about 30 minutes? Yeah and less mess than traditional pancakes since these babies are cooked and served in the same pan.  

I used my OXO egg beater quickly whisk up the batter and make sure it was well combined and then it gets poured into a screaming hot and buttered cast iron pan. 

Make a giant one and serve it with an assortment of brunch dishes or individual ones in some miniature skillets. 

5.0 from 2 reviews
Dutch Baby with Roasted Strawberries
 
Author:
Recipe type: Breakfast, Brunch
Ingredients
For the roasted strawberries:
  • 1 pint fresh strawberries, hulled and halved
  • ½ tablespoon granulated white sugar
  • 1 teaspoon vanilla bean paste
For the dutch baby
  • 1 tablespoon unsalted butter, divided
  • 2 large eggs
  • ½ cup unbleached all-purpose flour
  • ½ cup whole milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla bean paste
Instructions
  1. Heat your oven to 425 degrees.
  2. Line a baking sheet with parchment paper and toss the strawberries with the sugar and vanilla bean paste. Roast for 25-30 minutes or until their juices are released and syrupy.
  3. Place 2 4inch cast iron skillets or 1 10-inch skillet in your heated oven for 10 minutes.
  4. Very carefully place ½ tablespoon of butter in each skillet and place back in the oven to melt - about 30 seconds to 1 minute.
  5. Remove the skillets and divide the batter evenly amongst the skillets.
  6. Bake for 15 minutes or until the dutch baby is puffed up and brown around the edges.
  7. Let the skillets cool slightly before serving with the roasted strawberries on top and a dusting of powdered sugar.
  8. Serves 2 or 4 in a larger skillet.

Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen

 

Make sure you visit and check out all the fabulous recipes below and don’t forget to enter the giveaway

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables: 

Brunch Desserts: 

 

Disclaimer: I was provided with an egg beater from OXO fro #brunchweek.  All opinions are my own. 

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22 Comments

  1. We’re not big pancake eaters but I’ve still been meaning to try a Dutch baby forever! Maybe you’ll be my inspiration to finally do it!

    Reply
  2. Thank you so much for hosting this! Such a fun week! And these dutch babies look fab! I LOVE roasted strawberries!! Pinned :)

    Reply
  3. I think you’ve just invented my favorite Dutch baby recipe EVER!!! Thanks so much for co-hosting this amazing Brunch week!!!! xo

    Reply
  4. Woo yea look at that OXO egg beater go to work! It’s just a great tool. Love the roasted strawberries on this too.

    Reply
  5. That is one seriously delicious looking Dutch Baby! Thanks for all of your hard work on this amazing event, Susan!

    Reply
  6. I love topping regular pancakes with fruit, now I need to roast me some strawberries and whip up this dutch baby! Thank you for co-hosting this year. I can’t wait to see the rest of your recipes, they all sound delicious!

    Reply
  7. This looks so good, I’ve tried last summer to make something very similar to this and it was kind if a disaster, will try yours, love the addition of the roasted strawberries.

    Reply
  8. Strawberries are my favorites. This looks so good.
    I’ve tried this recipe before a couple of times, but yours looks a lot better than mine.

    I wish I could be a better cook :-)

    Reply
  9. Haha yeah, I have little to no desire to wait in an hour long line for brunch when I can just print this recipe out and make it at home. Love that action shot with the sugar! So cool!

    Reply
  10. Roasting the strawberries is such a good idea, it must give off so much amazing flavor!

    Reply
  11. Thanks so much for hosting! Your dutch baby looks terrific – I’ve never had one, but I need to try this!

    Reply
  12. Dutch babies are one of my favorite breakfast splurges! I love making them and love eating them even more. This one you’ve made with roasted strawberries on top looks heavenly. I can’t wait to give it a try!

    Reply
  13. I’ve had dutch baby on my bucket list forever!!!!! And I LOVE yours with roasted strawberries!! You rock and thank you so much for putting this all together!

    Reply
  14. I love dutch babies!!! Looks so good!!! Susan, I cannot thank you enough for everything that you and Terri have done. . you guys rock! Thank you for hosting Brunch Week!

    Reply
  15. Dutch Baby! Droooool… I love those things. They work REALLY well with gluten free flour, too!

    Reply
  16. Susan, that’s the most beautiful golden dutch baby I’ve ever seen! It’s magnificent! I LOVE brunch so much but I abhor waiting in line ups. Every time I visit my best friend in Seattle, we go for brunch and we wait at least an hour every time. People are serious about breakfast, yo. The roasted strawberries look amazing. This is a fabulous first entry for brunch week!

    Reply
  17. Looks like I need to buy myself a cast iron skillet to try my first Dutch baby!

    Reply
  18. I have been meaning to try a dutch baby forever. They always looks so good. This weekend would be the perfect time to check it out.

    Reply

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