Dutch Baby Pancake with Strawberry-Almond Compote Recipe

Dutch Baby Pancake with Strawberry-Almond Compote Recipe photo by Taste of Home

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Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. — Jennifer Beckman, Falls Church, Virginia

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Dutch Baby Pancake with Strawberry-Almond Compote Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

2 tablespoons butter
4 eggs
2/3 cup 2% milk
2 tablespoons grated orange peel
1/2 teaspoon almond extract
2/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
TOPPING:
1 pound fresh strawberries, hulled and quartered
1/2 cup slivered almonds, toasted
2 tablespoons orange juice
1 tablespoon sugar

Directions

Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly.
Meanwhile, in a large bowl, whisk eggs, milk, orange peel and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
In a small bowl, combine topping ingredients. Serve with pancake. Yield: 6 servings (3 cups topping).

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 1 slice with 1/2 cup topping equals 252 calories, 13 g fat (4 g saturated fat), 153 mg cholesterol, 245 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Dutch Baked Pancake with Strawberry-Almond Compote in Taste of Home April/May 2013