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Strawberry Dutch Baby Pancakes with Rosemary
Amanda Powell
Sweet, light, tart, and with a deeper flavor profile thanks to the rosemary. These strawberry dutch baby pancakes are the perfect way to start the morning!
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Prep Time
8
minutes
mins
Cook Time
20
minutes
mins
Total Time
28
minutes
mins
Course
Breakfast
Cuisine
American
Servings
1
Dutch baby pancake
Cook Mode
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Ingredients
1x
2x
3x
1
tablespoon
salted butter
3
large eggs
room temperature
1
cup
240 mL milk
1
cup
125 g all-purpose flour
¼
cup
50 g packed light brown sugar
2
tablespoons
strawberry jam
¼
teaspoon
crushed rosemary
pinch
of salt
1
cup
166 g fresh, sliced strawberries, divided
powdered sugar
optional
Instructions
Preheat the oven to 400 degrees F.
Put your butter into a cast iron skillet and place this in the oven for about 5 minutes to melt the butter.
In a medium bowl, beat the eggs until 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.
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