Description
This Hot Strawberry Jam Dutch Baby is a delightful, fluffy oven-baked pancake featuring a rich vanilla-infused batter and topped generously with a homemade, warm strawberry jam. Perfect for a special breakfast or brunch, it combines the tartness of fresh strawberries with the comforting warmth of a puffy Dutch baby, creating a sweet and impressive dish that’s easy to prepare.
Ingredients
Strawberry Jam
- 6 cups fresh sliced strawberries
- 1/3 to 1/2 cup maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract)
Dutch Baby Batter
- 4 tablespoons salted butter, plus more for serving
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Jam: Preheat your oven to 450°F (232°C). To make the strawberry jam, combine the sliced strawberries, maple syrup, lemon juice, and vanilla bean powder or vanilla extract in a medium saucepan set over high heat. Bring the mixture to a boil, then use a spoon to mash the berries. Continue boiling and mashing for 5 to 8 minutes until the mixture has reduced and thickened by about one-third. Lower the heat to keep warm.
- Mix the Dutch Baby Batter: While the jam is cooking, whisk together the eggs, whole milk, all-purpose flour, kosher salt, vanilla extract, and 2 tablespoons of melted butter using an electric mixer. Beat until the batter is smooth and free of large flour clumps, approximately 1 minute.
- Prepare the Skillet: Melt the remaining 2 tablespoons of butter in a 10 to 12-inch cast iron skillet over medium heat. Let the butter cook until it turns a deep golden brown and releases a toasted aroma, about 3 to 4 minutes.
- Bake the Dutch Baby: Pour the prepared batter into the hot skillet with browned butter. Immediately place the skillet in the center of the preheated oven and bake for 15 minutes. Avoid opening the oven door during this time to prevent the pancake from deflating. Bake until the Dutch baby is puffed up and golden brown on top.
- Serve: Remove the Dutch baby from the oven. Top it with additional pats of butter and cover the surface completely with the warm strawberry jam. Optionally, garnish with whipped cream for extra indulgence. Serve immediately and enjoy!
Notes
- Use room temperature eggs and milk to help the batter mix smoothly and puff better in the oven.
- A cast iron skillet is ideal for even heat distribution and perfect browning of the Dutch baby.
- Do not open the oven door during baking as it may cause the Dutch baby to collapse.
- The maple syrup quantity can be adjusted according to the sweetness of your strawberries and personal preference.
- The jam can be made ahead and gently reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
