Description
Strawberry-Apricot Dutch Babies are a delightful twist on the classic German pancake, offering a light and airy texture topped with sweet, caramelized fruits. Perfect for brunch or dessert, this easy-to-make recipe requires minimal ingredients and can be prepared in under 30 minutes. Bring joy to your family table with these fluffy delights that promise vibrant colors and delicious flavors, ideal for lazy weekends or special gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1 tbsp granulated sugar
- 4 tbsp unsalted butter
- 1 cup fresh strawberries, sliced
- ? cup dried apricots, chopped
Instructions
- Preheat your oven to 425?F (220?C) and place a cast-iron skillet inside to heat.
- In a mixing bowl, whisk together flour, milk, eggs, and sugar until smooth and lump-free.
- Carefully melt the butter in the hot skillet for about 5 minutes until sizzling.
- Remove the skillet from the oven, pour in the batter, then scatter the sliced strawberries and chopped apricots over the top.
- Bake for 20-25 minutes or until puffed and golden brown; avoid opening the oven door during baking.
- Serve warm, dusted with powdered sugar or drizzled with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 Dutch Baby (approximately 135g)
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg