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Dutch Baby Pancake with Strawberry-Almond Compote

4 reviews
Total Time
Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Jennifer Beckman, Falls Church, Virginia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 20, 2022

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

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Test Kitchen Approved

Dutch Baby Pancake with Strawberry-Almond Compote

Contest Winner
4 reviews
Prep Time 15 min
Cook Time 20 min
Yield 6 servings (3 cups topping)

Ingredients

  • 2 tablespoons butter
  • 4 large eggs, room temperature
  • 2/3 cup 2% milk
  • 2 tablespoons grated orange zest
  • 1/2 teaspoon almond extract
  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • TOPPING:
  • 1 pound fresh strawberries, hulled and quartered
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons orange juice
  • 1 tablespoon sugar
Text Ingredients

Directions

  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.

Nutrition Facts

1 slice with 1/2 cup topping: 252 calories, 13g fat (4g saturated fat), 153mg cholesterol, 245mg sodium, 27g carbohydrate (13g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat, 1 fruit.

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