Strawberry and Blueberry Almond Dutch Baby
These strawberry and blueberry almond Dutch baby pancakes are perfect to serve for breakfast-in-bed! No flipping required, just pop the batter into the oven and out the pancake comes with fruit bursting through in every bite.
Yield: 2-3 servings
  • 3 large eggs
  • 2 tbsp sugar
  • ¾ cup all purpose flour
  • ¾ cup milk
  • ½ tsp almond extract
  • pinch of salt
  • 4 tbsp butter
  • 1 cup blueberries
  • 1 cup quartered strawberries
  • ½ cup sliced almonds, well-toasted
  1. Heat oven to 425F.
  2. In a large bowl, whisk together the eggs, sugar, flour, milk, almond extract, and salt until the batter comes together but is still lumpy. Set aside.
  3. In a 12-inch cast iron skillet, melt the butter over medium heat. Add the blueberries and strawberries to the pan. Cook until warmed through, about 2 minutes. Pour in the batter and immediately transfer to the oven.
  4. Bake for 15-20 minutes, or until golden brown. Remove from the oven and scatter with toasted almonds. Serve warm.
Adapted from Smitten Kitchen
Recipe by Joanne Eats Well With Others at