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–+ servings

Dutch Baby with Strawberries & Coconut Whip Recipe

Abby Allen-Leach
A Dutch baby is a mouthwatering twist on a traditional pancake. This luscious oven-baked pancake is adorned with fresh strawberries, coconut whip, fresh mint and maple syrup to ensure sweet & fluffy bites that are certain to please.
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Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American, German
Servings 4 people
Calories 497 kcal

Equipment

  • 1 High Speed Blender
  • 1 ovenproof skillet medium to large in size, like cast iron
  • 1 stand mixer

Ingredients
  

Coconut Whip

  • 1 can unsweetened coconut milk full fat & chilled in the refrigerator overnight
  • 1 1/2 tbsp honey
  • 1 tsp vanilla extract

Dutch Baby & Assembly

  • 3 eggs
  • 3/4 cup whole milk
  • 2 tbsp unsalted butter melted
  • 1 tbsp unsalted butter
  • 1/2 cup flour
  • 2 tbsp cornstarch
  • 1 tsp sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup strawberries washed & sliced
  • mint fresh & torn
  • maple syrup
  • powdered sugar optional
  • butter for topping, optional

Instructions
 

Coconut Whip

  • Scrape the cream from the top of the chilled coconut milk (leave the water behind and save for another use) and add it to the bowl of a stand mixer. Add in vanilla extract and honey and mix on high until soft peaks form. Serve immediately or store in the refrigerator
    The Coconut Whip

Dutch Baby & Assembly

  • Place a medium oven-proof skillet (like cast iron) into the oven and heat the oven to 425F. Keep the skillet in there for at least 30 minutes until your batter is ready to be poured in. Prepare the batter by first adding 3 eggs to a blender. Blend the eggs on high for one minute - the eggs should now be a frothy consistency.
    Frothed eggs
  • Keep the motor running and slowly/gradually add in the milk, followed by the 2 tbsp of melted butter.
    Slowly adding the milk and melted butter to the blender
  • Blend in flour, cornstarch, sugar, vanilla extract and salt just to combine (we don't want to over mix).
    The dry ingredients and vanilla extract added to the blender
  • Remove hot skillet from the oven and immediately add in remaining 1 tbsp of butter and swirl to coat the pan evenly. Carefully pour the batter into the skillet and bake the Dutch baby for 20-25 minutes, or until you see it begin to puff and slightly brown.
    Batter poured into the hot buttered skillet
  • The pancake will deflate a bit after you remove it from the oven and that's okay. Top with a few dollops of the coconut cream, fresh strawberries, maple syrup, butter and powdered sugar, if using.
    Dutch Baby with Strawberries & Coconut Whip
Nutrition Facts
Dutch Baby with Strawberries & Coconut Whip Recipe
Amount Per Serving
Calories 497 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 28g175%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 151mg50%
Sodium 373mg16%
Potassium 459mg13%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 15g17%
Protein 10g20%
Vitamin A 519IU10%
Vitamin C 24mg29%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 497kcalCarbohydrates: 34gProtein: 10gFat: 37gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 151mgSodium: 373mgPotassium: 459mgFiber: 3gSugar: 15gVitamin A: 519IUVitamin C: 24mgCalcium: 102mgIron: 3mg
Keyword Dutch Baby Pancake Recipe, Dutch Baby Recipe
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