Description
This Hot Strawberry Jam Dutch Baby recipe combines a fluffy Dutch baby pancake with a sweet and tangy homemade strawberry jam, creating a delightful breakfast or brunch treat.
Ingredients
Units
Scale
Strawberry Jam:
- 6 cups fresh sliced strawberries
- 1/3– 1/2 cup maple syrup
- 2 tsp lemon juice
- 1 tsp vanilla bean powder (or 2 tsp vanilla extract)
Dutch Baby:
- 4 tbsp salted butter, plus more for serving
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 450° F.
- Bake the Dutch baby.
- Top with jam and butter.
To make the jam, add the strawberries, maple syrup, lemon juice, and vanilla to a medium-size pot set over high heat. Bring the mixture to a boil, mash the berries, and cook until thickened. Keep warm.
Whisk together eggs, milk, flour, salt, vanilla, and melted butter. Brown more butter in a skillet, pour in the batter, and bake until puffed and browned.
As soon as the Dutch baby is out of the oven, add butter and warm jam. Serve with whipped cream if desired. Enjoy!
Notes
- Do not open the oven during the first 15 minutes of cooking.
- Serve immediately for the best texture.
- Add a dollop of whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 300
- Sugar: Approx. 20g
- Sodium: Approx. 300mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 3g
- Protein: Approx. 8g
- Cholesterol: Approx. 200mg
