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Dutch Baby Pancake with Strawberry-Almond Compote Recipe

Dutch Baby Pancake with Strawberry-Almond Compote Recipe

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. YIELD:6 servings

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

  • 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.

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.