Strawberry Honey Butter Dutch Baby

Directions

Dutch Baby:

• 1

  Preheat the oven to 425 degrees F.

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• 2

  In a large mixing bowl combine the melted butter, honey, eggs, vanilla bean paste, and milk. Mix well to combine. Add in the dry ingredients and whisk until the mixture is lump free. Fold in fresh lemon zest if desired.

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• 3

  Melt 2 tbsp butter in a cast iron pan or large oven-safe skillet over medium-high heat.

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• 4

  Once butter is melted, remove from the heat and pour in the batter. Swirl in a few spoonfuls of strawberry jam.

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• 5

  Place the Dutch baby into a 425 degree oven, and bake for 15 minutes, careful not to open the oven door during baking or the Dutch baby could deflate. Use the oven light to check on the pancake as needed.

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• 6

  While the Dutch baby bakes, slice up the fresh strawberries, make the whipped cream, and honey butter.

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Whipped Cream:

• 1

  In a large mixing bowl use a wire whisk to begin whipping the heavy cream. This can be done with a hand or stand mixer and wire whisk attachment as well. Whip for 3-4 minutes or until the cream starts to thicken.

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• 2

  Mix in the powdered sugar and vanilla bean pasta and finish mixing until desired consistency has been achieved. Careful not to over whip. Set aside.

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Honey Butter:

• 1

  In a mixing bowl combine the softened butter, honey, and a pinch of salt. Mix to combine until the mixture is smooth.

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• 2

  Once the Dutch baby is done baking, top with the fresh strawberries, some of the honey butter (it will begin to melt onto the pancake!), and a few dollops of the whipped cream. Slice and serve immediately!

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