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Fluffy Strawberry Compote Dutch Baby Pancake Recipe with Easy Lemon Cream

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A light and airy Dutch baby pancake topped with sweet strawberry compote and tangy lemon cream, perfect for a quick and impressive brunch.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 2/3 cup (85g) all-purpose flour
  • 2/3 cup (160ml) whole milk or almond milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons unsalted butter
  • 2 cups fresh strawberries, hulled and quartered
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
  • 1/2 cup (120ml) heavy cream or whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 425°F (220°C) and place a 10 to 12-inch oven-safe cast iron skillet inside to heat.
  2. In a mixing bowl, whisk 3 large eggs until frothy. Add 2/3 cup all-purpose flour, 2/3 cup milk, 1 tablespoon sugar, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until smooth and thin like crepe batter.
  3. In a small saucepan, combine 2 cups quartered strawberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Heat over medium, stirring occasionally, until simmering (5-7 minutes). For thicker compote, add cornstarch slurry and cook 1-2 more minutes. Remove from heat and cool slightly.
  4. Whip 1/2 cup heavy cream with 2 tablespoons powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest in a chilled bowl until soft peaks form. Refrigerate until serving.
  5. Carefully remove hot skillet from oven, add 3 tablespoons butter and swirl until melted and sizzling. Pour batter into skillet and bake for 18-22 minutes until puffed and golden with crisp edges.
  6. Remove pancake from oven, spoon warm strawberry compote over top, and dollop or pipe lemon cream on the compote. Serve immediately.

Notes

Do not open the oven door during baking to prevent deflating. Preheat skillet thoroughly for best puff. For thicker compote, use cornstarch slurry. Lemon cream can be substituted with Greek yogurt mixed with lemon juice and zest for a lighter topping. Leftovers can be refrigerated up to 2 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Dutch baby pancake, strawberry compote, lemon cream, brunch recipe, fluffy pancake, easy breakfast

Find it online: https://twinkletaste.com/fluffy-strawberry-compote-dutch-baby-pancake-recipe-with-easy-lemon-cream/