Dutch Baby Pancake with Macerated Strawberries
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Don't let the title fool you: this variation of Alton Brown's dutch baby recipe may sound fancy, but it's incredibly easy and perfect for a weekend treat. If you don't have a cast iron skillet, a pie plate will work, though the finished product may not be as puffy.

Fruit Used: Strawberries
Servings: 4
Author: Marjorie Simmons
For the Dutch Baby:
  • 144 grams all-purpose flour
  • 1 tsp salt
  • 4 tbsp unsalted butter, divided
  • 4 tbsp agave nectar
  • 4 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • lemon wedges, for serving
  • powdered sugar, for serving
For the Macerated Strawberries
  • 2 cups strawberries, hulled and sliced
  • 1 tbsp sugar
  • 2 tbsp good quality balsamic vinegar
Special Equpiment
  • 10" cast iron skillet
  • blender or food processor
  1. Combine all ingredients for strawberries in a plastic or glass bowl and set aside. 

  2. Preheat oven to 375. Add 1 tbsp butter in the skillet and place in the oven to heat.

  3. Melt remaining 3 tbsp of butter and set aside to cool. You can do this by microwaving for 30 seconds or in a small skillet over medium-low heat. 

  4. Whisk together flour and salt. Transfer to blender or food processor and add melted butter, agave, eggs, buttermilk and vanilla. Pulse for 1 minute until fully combined.

  5. Carefully pour the batter into your hot skillet. Cook for 20 minutes without opening the oven. The pancake will start deflating as soon as you remove it from the oven. This is normal!

  6. Serve immediately and top with macerated strawberries, lemon wedges, and powdered sugar, if desired.