Allrecipes – April-May 2019

“After baking,

I added a little

more cinnamon

and sugar and

sprinkled it with

lemon juice.”

• ROSECLAR

FRUIT swap

Mollie’s original recipe uses apples,

but we used fresh strawberries instead.

This puffed, buttery pancake is a

crowd-pleaser—and as easy to

make after a weeknight dinner as it is

on a weekend morning.

strawberry dutch

baby pancake

HANDS-ON 15 MIN TOTAL 1 HR, 10 MIN

SERVES 6 SUBMITTED BY MOLLIE_COLE

    
 397 REVIEWS

4 eggs

½ cup unbleached flour

½ cup plus 1 Tbsp. white sugar

½ tsp. baking powder

1 tsp. nutmeg

⅛ tsp. salt

1 cup milk

2 Tbsp. melted butter

1 tsp. vanilla extract

¼ cup unsalted butter

½ tsp. cinnamon

1 cup sliced fresh strawberries

Powdered sugar and

vanilla ice cream (optional)

1. Whisk together eggs, flour, 1 Tbsp.
   white sugar, the baking powder,
   ½ tsp. nutmeg, and the salt in a large
   bowl. Gradually add milk, stirring
   constantly. Add melted butter and
   vanilla. Let stand 30 minutes at room
   temperature, or cover and chill overnight.


2. Preheat oven to 425°F. Melt ¼ cup
   unsalted butter in a 12-inch cast-iron
   skillet over medium heat, brushing
   butter up sides of skillet. Stir together
   cinnamon, ¼ cup white sugar, and
   remaining ½ tsp. nutmeg; sprinkle
   over skillet. Spread strawberry slices
   evenly across bottom of skillet. Sprinkle
   with remaining ¼ cup white sugar.
   Increase heat to medium-high. When
   mixture bubbles, gently pour batter
   mixture over strawberries.


3. Bake 15 minutes. Reduce heat to 375°F;
   bake until puffed and well browned,
   about 10 minutes. Cut into wedges.
   Sprinkle with powdered sugar (if using)
   and serve with ice cream (if using).
   armagazine.com/strawberry-
   dutch-baby-pancake
   PER SERVING: 345 CAL; 18G FAT (10G SAT); 7G PRO;
   38G CARB; 1G FIBER; 200MG SODIUM; 29G SUGARS

ALLRECIPES.COM 43 APRIL/MAY 2019