Name: Dutch Baby Pancake with Strawberry-Almond Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

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

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Yield:6 servings (3 cups topping)

Prep:15 min

Cook:20 min

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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

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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.