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
Dutch Baby Pancake with Strawberry-Almond Compote
Dutch Baby Pancake with Strawberry-Almond Compote
Prep Time
15 min
Cook Time
20 min
Yield
6 servings (3 cups topping)
Ingredients
- 2 tablespoons butter
- 4 large eggs, room temperature
- 2/3 cup 2% milk
- 2 tablespoons grated orange zest
- 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 zest 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 oven; serve immediately with topping.
Nutrition Facts
1 slice with 1/2 cup topping: 252 calories, 13g fat (4g saturated fat), 153mg cholesterol, 245mg sodium, 27g carbohydrate (13g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat, 1 fruit.
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