Whole Wheat Dutch Baby with Maple-Pecan Strawberries

Whole Wheat Dutch Baby with Maple-Pecan Strawberries

Whole Wheat Dutch Baby with Maple-Pecan Strawberries

Whole Wheat Dutch Baby with Maple-Pecan Strawberries

This is a celebration breakfast.

Classes end today, my apartment is fairly well packed for the move next week, and I’m meeting deadlines for a few projects I need to finish before I leave. I feel with all of that, a dutch baby smothered with maple strawberries is the perfect way to celebrate.

If you really want to celebrate, make the dutch baby and add a bit of bourbon to the strawberry topping!

Dutch Baby with Maple-Pecan Strawberries
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Prep time: 
Cook time: 
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Serves: 2-4
 
Ingredients
  • 2 eggs eggs
  • 2 tablespoons maple syrup
  • ½ cup 2% milk
  • ½ cup + 2 tablespoons whole wheat pastry flour
  • ⅛ teaspoon salt
  • 1 tablespoons butter
  •  
  • 3 cups strawberries, quartered
  • 2 tablespoons maple syrup
  • ¼ cup pecan pieces
  •  
  • Greek Yogurt to finish
Instructions
  1. Preheat oven to 400˚.
  2. Combine eggs, milk, flour, lemon zest, salt, and maple syrup in a blender. Pulse until combined.
  3. On the stop top, melt 1 tablespoon butter in a 10″ cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
  4. Add strawberries to pot or deep sided skillet, along with maple syrup, over medium heat. Cook for 5 minutes. Add in pecans and cook for 2 more minutes or until strawberries are soft.
  5. Serve with a dollop of greek yogurt.
Notes
*I used a hard wheat flour (all I had) which made the dutch baby a bit heavier. I've had great success with a soft whole wheat pastry flour- which I what I recommend to use!

 

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