dutch baby with orange strawberry topping | Anna Gass
dutch baby with orange strawberry topping
30 mins prepServes 2
It’s a great brunch option because its one huge pancake that cooks in the oven. You don’t have to worry about standing in front of the stove flipping while trying to juggle the bacon, toast and coffee brewing.
Preheat the oven to 450 degrees. Place a 10-inch cast iron skillet in the oven with 1 tablespoon of butter in it, while the oven preheats.
In a blender, combine sugar, vanilla, eggs, milk, flour, cinnamon, zest from ½ the orange, salt and ½ stick of melted butter. Mix on high until all ingredients are fully incorporated.
Once oven is preheated, carefully remove skillet and pour batter in. Place in the oven and cook for 15 to 20 minutes. As soon as middle is puffed and edges are brown, remove.
While in oven, make the topping. In a small bowl, mix zest from ½ the orange, sugar, and strawberries.
Once Dutch Baby is out of the oven, it will immediately fall. Add berries, confectioners sugar and syrup. Serve.
