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Dutch Baked Pancake with Strawberry-Almond Compote Recipe


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Rate this recipe 4.3/5 (6 Votes)


  • 2 tablespoons butter
  • 4 eggs
  • 2/3 cup 2% milk
  • 2 tablespoons grated orange peel
  • 1/2 teaspoon almond extract
  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 pound fresh strawberries, hulled and quartered
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons orange juice
  • 1 tablespoon sugar


Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly.
Meanwhile, in a large bowl, whisk eggs, milk, orange peel and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
In a small bowl, combine topping ingredients. Serve with pancake. Yield: 6 servings (3 cups topping).

Editor's Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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