5-Ingredient Dutch Baby Pancake | Exclusive Reveal from my Bigger Bolder Baking Every Day Cookbook

By Bigger Bolder Baking · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and put a 10-inch cast-iron skillet on the middle rack to heat.
2. In a large bowl, whisk the eggs and milk until well blended. Add the flour, 2 tablespoons (28 g) of the melted butter, and the salt, and whisk until smooth.
3. Brush the bottom and sides of the hot skillet with the remaining 1 tablespoon (14 g) of melted butter, then immediately pour in the batter.
4. Bake without opening the oven for about 20 minutes, until golden brown and well risen. It will deflate a little after coming out, which is normal.
5. For the strawberry compote, combine the quartered strawberries, sugar, water and lemon juice in a medium saucepan and bring to a very gentle simmer over medium-low heat.
6. Cook for 4 to 5 minutes, until the berries are soft and the liquid has thickened slightly. Remove from the heat and let cool completely.
7. For the whipped cream, whip the cold cream in a medium bowl with a hand mixer or whisk until soft peaks form.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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