This puffy, golden Dutch baby made with nutty buckwheat flour is the perfect mix of elegant and easy. It bakes up beautifully in a cast iron skillet and is topped with sweet, juicy macerated strawberries. Gluten-conscious friendly and ready in under 30 minutes!
serves 4
4 tablespoons/43g buckwheat flour
4 tablespoons/31g all-purpose flour
1 tablespoon/12g granulated sugar
1/4 teaspoon sea salt
1/2 cup/125ml milk
3 large eggs
4 tablespoons/57g unsalted butter
1 cup strawberries, hulled and chopped
1 tablespoon sugar
1 teaspoon fresh-squeezed lemon zest
Preheat the oven to 400F/200C/Gas 6
Add all ingredients to a blender and combine until smooth, or whisk to combine the flours, sugar, sea salt, and eggs in a medium bowl.
Place cast iron pan in oven as it comes to temperature. Add butter and melt during the last 4-5 minutes . Remove pan from oven and swirl to coat the sides.
Place cast iron pan in oven as it comes to temperature. Add butter and melt during the last 4-5 minutes . Remove pan from oven and swirl to coat the sides.
Pour in the batter and place the skillet in the oven. Bake for 15 – 20 minutes, until the pancake has browned lightly on edges and has puffed up.
While pancake is cooking, prepare the fruit by tossing the strawberries with the sugar and lemon. Macerate a few of the berries with a fork and set aside.
Light, crispy edges with a custardy center — this one’s a brunch favorite. Perfect for weekends or when you want to impress with minimal effort. Would you add powdered sugar, maple syrup, or keep it simple with just berries? Drop your toppings below!
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