Strawberry Dutch Baby

A Dutch baby is a large, puffy oven-baked pancake. It’s extra delicious when made with our sweet Spring strawberries, plus you can top it with Norman’s honey!

Ingredients:

• 3/4 cup all-purpose flour
• 1 cup of milk
• 3 eggs
• 1/8 tsp of cinnamon
• 1/8 tsp of nutmeg
• 1/2 tsp of salt
• 3 TBSP of butter (for the pan)
• 1 quart of strawberries (sliced)
• Powdered sugar (to dust on top)
• Honey (to drizzle on top)

Directions:

1. Preheat oven to 425 degrees. With a blender, mix the batter by adding flour, eggs, milk, cinnamon, nutmeg, and salt. Blend until completely smooth.
2. Add the 3 TBSP of butter plus half of the sliced strawberries to the skillet and place it in the oven; keep there until the butter begins to bubble, about 5 minutes.
3. Next, pour batter over the melted butter and strawberries, and bake for about 15-20 minutes, or until it has puffed up and the edges are browning.
4. Remove the pancake from the oven; the middle will begin to deflate. Spoon the rest of the freshly chopped strawberries into the middle and spread them out with a spoon.
5. Dust with a layer of powdered sugar, and drizzle honey all over.
6. Serve in slices & enjoy!