I love breakfast.
Like, when I go grocery shopping, about 1/3 of my cart is nothing but breakfast foods. The other day, I actually bought 5 dozen eggs and 6 boxes of cereal. Don’t judge me.
Of course, I can’t live off scrambled eggs (with lots of cheese) and ginormous bowls of cereal, so when I need a quick breakfast fix I like to go for Dutch pancakes. They take about 3 minutes to prep and while they are cooking in the oven, I can
get dressed, do laundry, watch TV.
Here is a fun fact: Dutch pancakes are also called German pancakes, but they aren’t Dutch or German. Their history actually starts in a Seattle cafe in the early 1900’s. Some people believe it was inspired by the German apple pancake or apfelpfannkuchen, but that is about it. Plus, you know, Dutch implies it is good, like, all the time. Because all Dutch food is pretty awesome.
I love these strawberry Dutch baby pancakes with rosemary because the flavor combination is so delicious. The combination of sweet, fresh strawberries with a hint of rosemary and a drizzling of pure maple syrup… total yum. I will sometimes make a couple of pans and just eat it throughout the day.
- 1 tablespoon butter
- 3 large eggs, room temperature
- 1 cup milk
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- 2 tablespoons strawberry jam
- ¼ teaspoon crushed rosemary
- pinch of salt
- 1 cup fresh, sliced strawberries, divided
- powdered sugar (optional)
- Preheat the oven to 400 degrees.
- Put your butter in a cast iron skillet and place in the oven for about 5 minutes to melt the butter.
- In a medium bowl, beat the eggs until they are frothy.
- Add the milk, flour, sugar, strawberry jam and rosemary. Mix until well-incorporated. Do not over mix.
- Pour the batter into the cast iron skillet over the melted butter. Top with ½ cup of sliced strawberries.
- Bake for about 20 minutes.
- Add the remaining strawberries and top with powdered sugar. Slice and enjoy.