VEGETARIAN / SOY-FREE / NUT-FREE
SERVES 6
PREP TIME: 5 MINUTES
COOK TIME: 25 MINUTES
28 COALS
A Dutch baby (also called a German pancake) is a large, puffy pancake that is often served with fruit or dusted with powdered sugar and a drizzle of lemon juice. It can be topped with any number of fruits or other sweet toppings. This version uses juicy strawberries that have been macerated in a bit of sugar.
3 LARGE EGGS
β CUP ALL-PURPOSE FLOUR
β CUP MILK
β TEASPOON SALT
ΒΌ CUP (Β½ STICK) UNSALTED BUTTER, CUT INTO PIECES
1 PINT STRAWBERRIES, HALVED OR QUARTERED IF LARGE
β CUP SUGAR
1 In a large bowl, whisk the eggs until they are frothy and pale yellow. Add the flour, milk, and salt and whisk until smooth.
2 Melt the butter in the Dutch oven set over 12 hot coals. Add the batter, cover the pot, and place 16 hot coals on the lid.
3 Bake for about 20 minutes, checking that the batter puffs up and turns golden brown.
4 While the pancake is baking, combine the strawberries and sugar in a medium bowl and stir to coat.
5 Pour the strawberry mixture, along with the accumulated juices, over the middle of the Dutch Baby. Cut into wedges and serve immediately.
Seasonal Swap:
You can use any type of berries or stone fruits like nectarines or peaches when strawberries are out of season.