Rhubarb Strawberry Dutch Baby
Looking for the best summer Strawberry Dutch Baby? Our quick & easy German pancake recipe is topped with berries and rhubarb.
Servings: 6
Calories: 346kcal
Equipment
- Cast Iron Skillet
- oven
- Frech knife
- measuring spoon
- measuring cup
- blender
- spatula
Ingredients
- 6 tbsp butter
- 6 eggs
- 1 cup milk
- 1/2 cup All purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup rhubarb chopped
- 1/2 cup strawberries sliced
Instructions
- Preheat oven to 425 degrees F. While the oven is preheating, place the butter in a cast iron skillet and place in the oven to melt.
- Place the eggs, milk, flour, vanilla, and salt in a blender and blend until completely smooth, about 2 minutes. The longer you blend, the fluffier your German pancake will be.
- Pour the batter over the melted butter in the cast iron skillet. Arrange chopped rhubarb and sliced strawberries on top.
- Bake in preheated oven until puffy and golden brown, about 20-25 minutes.
- Serve hot with maple syrup and whipped cream or vanilla ice cream.
Nutrition
Calories: 346kcal | Carbohydrates: 17.7g | Protein: 12.4g | Fat: 25.3g | Saturated Fat: 13.8g | Cholesterol: 296mg | Sodium: 536mg | Potassium: 218mg | Fiber: 1.1g | Sugar: 4.5g | Calcium: 131mg | Iron: 2mg
