I really couldn’t tell you a recipe that I’m more excited about right now. This Dutch baby is everything to me. It has memories, it has color, so much deliciousness, and the bottom line, I freaking love it. If you’ve been reading for a while, you know all about my love for the Dutch baby pancake. My Nonnie would bake them for me on our summer “girl’s trip” to South Florida. I’d wake up in the morning, sit down, and she’d immediately start whipping up her Dutch baby. It was my favorite and one of my favorite memories – it’s such a special treat for me. Nonnie would pile mine high with butter, strawberries, whipped cream from the can, and Aunt Jemima’s maple syrup. I loved every bite. Today’s Dutch baby is a little fancier I suppose, but really it’s not. Just berries, butter, and cream. If you’re unfamiliar, a Dutch baby is essentially one giant puffy pancake baked in the oven. Some might say it’s more like a popover. But whatever you’d like to call it, it’s the easiest to make, and also the most delicious. And rewarding, something about pulling that puffy pancake out of the oven feels so exciting. As mentioned, some call them Dutch babies, while others call them German pancakes. I’ve also seen them called American popovers. To me, this is a Dutch baby, forever and always.
The Details
Start making the jam first. It’s just strawberries, maple syrup, lemon, and vanilla all simmered together until jammy. It’s 100x more delicious than anything from the store and making it at home is key. You’re looking for the jam to be saucy and piping hot, so homemade all the way. The jam is a great way to incorporate those summertime strawberries. Plus, you’ll have a little jam leftover to use for lunch or whatever else you desire the next day. While the jam simmers, I bake the Dutch baby. The batter is easy – eggs, milk, butter, and vanilla all whisked together in a mixer. Then brown a few pats of butter in an oven-safe skillet. Add the batter and bake until it’s very puffy on top. As soon as the Dutch baby is out of the oven, add a few slivers more of butter, then generously spoon over the hot jam. If it’s your thing, you can also add some whipped cream. Then enjoy immediately! No maple syrup required. The jam should be saucy enough! And that’s it – simple but so good. And for me, incredible memories too. Last thing, Dutch babies are great for breakfast, brunch, and lunch. But, they make an even better breakfast-for-dinner meal. Especially in the summertime. Just something to think about as you plan your weekly dinners. Looking for other summer breakfast recipes? Here are a few ideas: Dad’s Easy Cheesy Eggs with Chili Butter Lemon Strawberry Dutch Baby with Ricotta Cream Blackberry Lavender White Chocolate Scones Bakery Blueberry Vanilla Crunch Muffins Homemade Cinnamon Toast Crunch Baked Blackberry Ricotta French Toast Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream Lastly, if you make this Hot Strawberry Jam Dutch Baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
