Strawberry Mascarpone Dutch Baby

This strawberry mascarpone Dutch baby is the perfect light and airy summer treat. Every bite is full of pure summer feeling. Enjoy this for breakfast or brunch.

Ingredients

Ingredients
Servings:
Dutch Baby
g
Granulated Sugar
tsp
Lemon Zest
tbsp
Butter
Eggs
ml
Milk
g
All-Purpose Flour
tsp
Kosher Salt
tsp
Vanilla Extract
g
Strawberries
Mascarpone
g
Mascarpone
g
Icing Sugar
tsp
Vanilla Extract

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC.
  2. Wash the lemon under hot water and grate the lemon zest. Wash the strawberries, pat dry, remove the green and slice them.
  3. In a bowl, combine the sugar and lemon zest. Toss half of the strawberries with 2 tablespoons of the lemon sugar. Set aside.
  4. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain.
  5. Melt the butter in a cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Arrange 4-5 sliced strawberries over the batter, then sprinkle with 1-2 tablespoons lemon sugar. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
  6. Meanwhile, make the mascarpone. Whip the mascarpone with powdered sugar and vanilla extract in a food processor until smooth and creamy.
  7. Serve the Dutch baby with additional lemon sugar, berries, and mascarpone

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC.
  2. Wash the lemon under hot water and grate the lemon zest. Wash the strawberries, pat dry, remove the green and slice them.
  3. In a bowl, combine the sugar and lemon zest. Toss half of the strawberries with 2 tablespoons of the lemon sugar. Set aside.
  4. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain.
  5. Melt the butter in a cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Arrange 4-5 sliced strawberries over the batter, then sprinkle with 1-2 tablespoons lemon sugar. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
  6. Meanwhile, make the mascarpone. Whip the mascarpone with powdered sugar and vanilla extract in a food processor until smooth and creamy.
  7. Serve the Dutch baby with additional lemon sugar, berries, and mascarpone

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