Dutch Baked Pancake with Strawberry-Almond Compote Recipe

Photo by Roni M.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 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

  • TOPPING:

  • 1

    pound fresh strawberries, hulled and quartered

  • 1/2

    cup slivered almonds, toasted

  • 2

    tablespoons orange juice

  • 1

    tablespoon sugar

Directions

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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