Savor the Sweetness: Hot Strawberry Jam Dutch Baby Delight Recipe
This Hot Strawberry Jam Dutch Baby Delight is a luscious and airy skillet pancake topped with warm homemade strawberry jam, perfect for a delightful breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Strawberry Jam
- 2 cups fresh sliced strawberries
- 1/2 cup maple syrup (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean powder (or vanilla extract)
Dutch Baby
- 2 tablespoons salted butter
- 3 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven. Preheat the oven to 450°F.
- Prepare Strawberry Jam. Combine your strawberries, maple syrup, lemon juice, and vanilla in a medium pot over high heat. Bring to a boil and mash the strawberries. Cook for 5-8 minutes until it thickens. Keep warm.
- Mix Batter. Whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons of melted butter in an electric mixer until smooth, about 1 minute.
- Heat Skillet and Pour Batter. Melt the remaining butter in a cast iron skillet over medium heat. Brown until fragrant. Carefully pour the batter into the hot skillet.
- Bake. Place the skillet in the center of the preheated oven and bake for 15 minutes until puffed and golden brown on top.
- Serve. Top the Dutch baby immediately with pats of butter and your warm strawberry jam. Spread generously, and add whipped cream if desired.
Notes
- Adjust maple syrup in the jam to taste for desired sweetness.
- Use room temperature eggs and milk for best batter consistency.
- Serve immediately for the best puff and texture.
Keywords: Dutch baby recipe, strawberry jam, breakfast skillet, baked pancake, easy brunch recipe
