Strawberry Dutch Baby Pancake Recipes

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STRAWBERRY DUTCH BABY PANCAKE

Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 5



Strawberry Dutch Baby Pancake image

Steps:

  • Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
  • With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
  • Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.

Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 37 g, TransFat 1 g

2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs
1 to 2 cans (21 oz each) strawberry pie filling

DUTCH BABY PANCAKE WITH STRAWBERRY-ALMOND COMPOTE

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings (3 cups topping).

Number Of Ingredients 13



Dutch Baby Pancake with Strawberry-Almond Compote image

Steps:

  • 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 zest 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.

Nutrition Facts : Calories 252 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 245mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

2 tablespoons butter
4 large eggs, room temperature
2/3 cup 2% milk
2 tablespoons grated orange zest
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

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