Print Options

Back to Dutch Baby Pancake with Strawberry-Almond Compote >

Include these items:

Select reviews >

Taste of Home Logo

Dutch Baby Pancake with Strawberry-Almond Compote

 Dutch Baby Pancake with Strawberry-Almond Compote
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
6 ServingsPrep: 15 min. Bake: 20 min.

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

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. Remove pancake from

2 of 2

Dutch Baby Pancake with Strawberry-Almond Compote (continued)

Directions (continued)

  • oven; serve immediately with topping. Yield: 6 servings (3 cups
  • topping).
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.