Isn’t Dutch Baby with Strawberries and Pistachios such a funny name for a recipe! A Dutch baby is like a large fluffy pancake which is a bit like a Yorkshire pudding. Unlike a pancake, Dutch babies are cooked in a hot skillet in the oven. The batter expands and puffs up when it is cooking and it deflates quickly once it is removed from the oven. Dutch babies are so versatile, they can be served for brunch or breakfast, lunch or after dinner as a dessert.
Making the batter is really easy – simply blend milk, cornstarch, flour, eggs, lemon rind and butter together until smooth. You can make it in advance and keep it covered in the refrigerator.
To make Dutch Baby with Strawberries and Pistachios, you will need the following ingredients:
Preheat the oven to 450 °F. Spray 12 inch cast-iron skillet with cooking spray and place it in the oven as it preheats.
Remove the stalks and cut the strawberries into quarters. Add the strawberries to a bowl with sugar, 1 teaspoon of lemon rind and lemon juice. Mix well and set to one side.
Blend the milk, cornstarch, flour, eggs, egg white, 1 teaspoon of lemon rind, and 1 tablespoon butter until smooth.
Take the preheated skillet from the oven. Add the remaining 1 ½ tablespoon of butter to the skillet and swirl the pan around to coat the bottom.
Pour the batter into the skillet and place it in the oven.
Bake the Dutch baby for about 15 minutes until the batter has puffed right up and the batter is golden all over.
Serve straight from the oven, topped with the strawberry mixture and a sprinkle of nuts.
This Dutch Baby with Strawberries and Pistachios recipe is a great recipe for brunch, lunch or even after dinner! Try it soon and tag your posts with #cookmerecipes.
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