Daily Recipe: Dutch Babies with Strawberries

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Have we mentioned that we just got in some fresh strawberries? Not only are they beautiful, they may be the best berries we’ve ever had. We’re not over exaggerating.

They got here yesterday from Markley Family Farm, an outdoor hydroponic u-pick farm in New Braunfels, TX. For those of you not familiar with the hydroponic farming method, here’s some quick background information.

Hydroponics is a method of growing plants without soil. Instead of having their roots supported by soil, they plants are supported by a growing medium and a fed via a nutrient-rich water solution. This is a great method for growing food in areas where the soil is unsuited for gardening or what there is limited space. You can find out more about hydroponic, aquaculture and soil-less farming methods here.

Now back to the strawberries. Oh these beautiful strawberries.

We wanted to give you a good weekend breakfast recipe where the berries are the star. A simple dutch baby (or German pancake) does the trick. A sweet, egg based popover/pancake hybrid, the dutch baby will be popular with the whole family. Who doesn’t love a sweet, strawberry laden breakfast food?

Happy eating!

Dutch Baby with Strawberries

From the Food Network

Serves 4

  • 3 tbsp butter, melted and divided
  • 1/2 cup all-purpose flour
  • 3 tbsp sugar, plus extra for serving
  • 1/2 tsp kosher salt
  • 1/2 cup whole milk at room temperature
  • 2 large eggs, room temperature
  • Lemon wedges

Preheat the oven to 375 degrees F.

Place 2 tbsp of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait ten minutes before assembling the other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining tbsp of melted butter into a bowl or a food processor or blender and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30-35 minutes or until the edges are puffed and brown. Spring with additional sugar and serve with lemon wedges. You can also top it off with maple syrup, always a tasty option.

Written by cscdavis

November 30, 2012 at 10:16 am

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