Strawberry Dutch Baby

For all of you who’ve been loading up on bulk strawberries these past few weeks — here’s the perfect recipe to whip up over the long weekend.
A Dutch Baby is part pancake, part oven magic — it puffs up golden at the edges, stays soft in the middle, and takes hardly any effort. Sweet strawberries, a touch of lemon, and you’ve got yourself a dish that works for breakfast, brunch, or dessert.

Ingredients

• 3 tbsp organic salted butter
• 3 organic eggs, room temperature
• 1 cup sliced organic strawberries
• 3 tbsp organic coconut sugar
• 1/2 cup organic plain flour
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• Pinch of salt
• Zest of 1 organic lemon

Method

1. Preheat oven to 210°C.
2. In a bowl, whisk eggs, buttermilk & vanilla.
3. Add sifted flour, salt, coconut sugar, and lemon zest to the wet ingredients. Whisk until smooth, then let the batter sit for 10 minutes.
4. Place a cast iron pan into the preheated oven while the batter rests.
5. Remove the hot pan, melt the butter, then scatter in ¾ of the strawberries (don’t stir).
6. Pour the batter over the strawberries and bake for 13–15 minutes until the edges are golden and crisp.
7. Remove from the oven, dust with icing sugar (optional to keep it refined sugar–free).
8. Serve with the remaining strawberries, extra lemon zest, a dollop of double cream & a drizzle of maple syrup

Recipe @hughandher