Vanilla Bean Dutch Baby with Macerated Strawberries

A Dutch baby is the German-American skillet pancake that puffs like a popover in a screaming-hot cast-iron pan. Vanilla bean scents the eggy batter, while lemon-macerated strawberries and a dusting of sugar finish this brunch showstopper.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 295 cal
• 9g protein
• 34g carbs
• 14g fat
• 3g fiber

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Ingredients

• 3 room temperature large eggs
• 2/3 cup room temperature whole milk
• 2/3 cup all-purpose flour
• 1 Tbsp plus 2 Tbsp for berries granulated sugar
• 1 tsp vanilla bean paste or extract
• 1/4 tsp kosher salt
• 3 Tbsp unsalted butter
• 1 lb hulled and sliced fresh strawberries
• 1 Tbsp fresh lemon juice
• for dusting powdered sugar
• for serving maple syrup

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F. The pan must be screaming hot for maximum puff.
2. 2While the oven heats, toss the sliced strawberries with sugar and the lemon juice in a bowl. Set aside to macerate and release juices, at least 15 minutes.
3. 3In a blender combine the eggs, milk, flour, sugar, vanilla bean paste, and salt. Blend on high until completely smooth and slightly frothy, about 20 seconds. Let the batter rest 5 minutes.
4. 4Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl until it melts and foams, coating the bottom and sides; it should sizzle immediately.
5. 5Pour the batter into the center of the buttery skillet all at once. Immediately return the skillet to the oven.
6. 6Bake without opening the door until the Dutch baby is dramatically puffed, deep golden at the edges, and the center is set, 18–22 minutes. It will deflate slightly once out of the oven—that is normal.
7. 7Remove from the oven and let cool 1 minute. Dust generously with powdered sugar, then spoon the macerated strawberries and their syrup into the center well.
8. 8Slice into wedges at the table and drizzle with maple syrup. Serve right away while the edges are still crisp and custardy.