Strawberry Almond Dutch Baby
/
PREP TIME: 10 MIN
COOK TIME: 20 MIN
TOTAL TIME: 30 MIN
INGREDIENTS
3 tablespoons unsalted butter
3 eggs
½ cup flour
1 tablespoon sugar
½ cup milk
3 tablespoons Mariani sliced almonds, divided
½ cup strawberries, sliced
Optional: whipped cream, maple syrup, powdered sugar (for topping)
INSTRUCTIONS:
Preheat the oven to 425 degrees.
Combine the eggs, flour, sugar, and milk in a blender and blend until a smooth batter forms.
Place the butter in a cast-iron skillet and put in the oven until it is melted.
Once the butter is melted, remove the skillet from the oven and pour the batter in. Sprinkle 2 tablespoons of sliced almonds over the batter.
Place the skillet back in the oven and bake for 20 minutes, until the pancake has puffed up and the edges have browned.
Let the dutch baby cool for 5 minutes, then top with the remaining tablespoon of almonds, strawberries, and other toppings of choice.
Strawberry Almond Dutch Baby
Ingredients
- 3 tablespoons unsalted butter
- 3 eggs
- ½ cup flour
- 1 tablespoon sugar
- ½ cup milk
- 3 tablespoons Mariani sliced almonds, divided
- ½ cup strawberries, sliced
- Optional: whipped cream, maple syrup, powdered sugar (for topping)
Instructions
- Preheat the oven to 425 degrees.
- Combine the eggs, flour, sugar, and milk in a blender and blend until a smooth batter forms.
- Place the butter in a cast-iron skillet and put in the oven until it is melted.
- Once the butter is melted, remove the skillet from the oven and pour the batter in. Sprinkle 2 tablespoons of sliced almonds over the batter.
- Place the skillet back in the oven and bake for 20 minutes, until the pancake has puffed up and the edges have browned.
- Let the dutch baby cool for 5 minutes, then top with the remaining tablespoon of almonds, strawberries, and other toppings of choice.