Dutch Baby Pancake with Strawberry-Almond Compote Recipe

4.5 3 3
Dutch Baby Pancake with Strawberry-Almond Compote Recipe
Dutch Baby Pancake with Strawberry-Almond Compote Recipe photo by Taste of Home
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Dutch Baby Pancake with Strawberry-Almond Compote Recipe

Read Reviews
4.5 3 3
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 tablespoons butter
  • 4 large 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 oven; serve immediately with topping. Yield: 6 servings (3 cups topping).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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: 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.

  • 2 tablespoons butter
  • 4 large 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
  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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

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Reviews forDutch Baby Pancake with Strawberry-Almond Compote

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MY REVIEW
Lady Fingers User ID: 2682286 267831
Reviewed Jun. 10, 2017

"A really good Dutch Baby recipe -- very eggy. The addition of orange rind adds a little extra something to the pancake. (I skipped the almond this time.)"

MY REVIEW
MichaelVyskocil User ID: 7169821 151953
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
randcbruns User ID: 828588 115769
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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