Roasted Strawberry Dutch Baby

Great recipe from @crowdedkitchen. Swap the strawberries with blueberries or the berry of your choice!

Pancake batter:

1/2 cup all purpose flour

1/2 cup milk (room temp - can use nondairy) 

2 eggs (room temp)

2 tbsp granulated sugar

1/2 tsp vanilla extract

1 tsp lemon zest

1/4 tsp salt

2 tbsp butter (can use nondairy)

Roasted strawberries (these are sooo good, don’t skip them!)

1 pint strawberries, quartered (~2 cups)

1 tsp lemon zest

2 tbsp sugar

Preheat oven to 425F. 

Place a 9” oven-safe skillet in the oven while it preheats. (We use cast iron.) 

Meanwhile, add all pancake ingredients except butter to a blender and blend until smooth. Let sit for 10-20 minutes while the oven heats. 

Toss together the strawberries, lemon zest and sugar, then transfer to a sheet pan.

Once oven is heated, add butter to the pan and swirl until it’s all melted, then pour in the pancake batter right away. Place the pancake and the strawberries in the oven. Bake for 15-20 minutes, until the edges are puffy and golden brown and the strawberries are jammy. 

Top with strawberries and serve warm with maple syrup and/or powdered sugar. Enjoy!