Dutch Baby Pancake with Strawberry-Almond Compote

Name: Dutch Baby Pancake with Strawberry-Almond Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tbsp Butter; 4 large Eggs, room temperature; 0.667 cup Milk; 2 tbsp Orange Zest, grated; 0.5 tsp Almond Extract; 0.667 cup All Purpose Flour; 2 tbsp Sugar; 0.5 tsp Kosher Salt; TOPPING:; 1 lb fresh strawberries, hulled, quartered; 0.5 cup slivered almonds, toasted; 2 tbsp Orange Juice; 1 tbsp Sugar

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

Brooke1999

Prep15 min

Cook20 min

Total35 min

Servings6

Difficultymedium

BrunchBreakfast

Ingredients

2 tbspButter
4 largeEggs, room temperature
⅔ cupMilk
2 tbspOrange Zest, grated
0.5 tspAlmond Extract
⅔ cupAll Purpose Flour
2 tbspSugar
0.5 tspKosher Salt
TOPPING:
1 lbfresh strawberries, hulled, quartered
0.5 cupslivered almonds, toasted
2 tbspOrange Juice
1 tbspSugar

Instructions

1
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.
2
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.
3
In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.