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

Dutch Baby Pancake with Strawberry-Almond Compote Recipe

Read Reviews (2)
4.5 2
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons butter
  • 4 Eggland's Best 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

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.

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping. 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.
Originally published as Dutch Baked Pancake with Strawberry-Almond Compote in Taste of Home April/May 2013

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.

Reviews for Dutch Baby Pancake with Strawberry-Almond Compote(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Nov. 2, 2013

The Dutch Baby Pancake is always a delightful alternative to the traditional griddle cakes. You could substitute other seasonal fruits for the strawberries in this recipe.

MY REVIEW
Reviewed Jul. 16, 2013

Dutch Babies are a favorite around our house. They are so fun for the kids because the puff up. This compote is just wonderful. It is like a tangy and it doesn't over power the delicate flavor of the pancake.

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