Ingredients
-
1 pint [340 g] Strawberries
-
3 Tbsp Granulated Sugar
-
1 Tbsp Rose Water
-
3 Tbsp Unsalted Butter
-
1 cup [140 g] all-purpose Flour
-
3½ Tbsp confectioners’ Sugar
-
Pinch of Salt
-
4 large Egg
-
1 cup [240 ml] Buttermilk
-
2 tsp Vanilla Extract
-
Maple Syrup
Directions
Steps
|
1
Done
|
Preheat the oven to 450°F [230°C]. Put the strawberries in a large bowl. Add the granulated sugar and rose water, and stir to coat evenly. Set aside to macerate while you prepare the Dutch baby. |
|
2
Done
|
Put the butter in a 10-in [25-cm] cast-iron or other ovenproof skillet, and place it in the oven until melted. Meanwhile, in a large bowl, whisk together the flour, confectioners’ sugar, and salt. In a medium bowl, beat together the eggs, buttermilk, and vanilla. Add a third of the buttermilk mixture to the dry ingredients, and whisk until there are no lumps. Add the rest, and whisk just until smooth. |
|
3
Done
|
Pour the batter into the skillet with the melted butter and bake, undisturbed, until puffed and lightly browned around the edges, 18 to 20 minutes. |
|
4
Done
|
When you remove the Dutch baby from the oven, it will begin to deflate a bit, which is okay. Dust right away with confectioners’ sugar, and cut into wedges. Serve with the sugared strawberries on top, a drizzle of maple syrup, and extra confectioners’ sugar, if desired. |
