lemon sugar dutch baby with bourbon strawberries
The floofiest pancake you ever did try, with a beautiful pop of bourbon-infused berries.
Ingredients
- 1 1/2 cups fresh strawberries, halved
- 1 tbsp bourbon or whiskey
- 1/3 cup sugar
- 1 tbsp lemon zest
- 4 eggs, at room temperature
- 4 tbsp butter
- 1 cup all purpose flour
- 1 cup whole milk
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
- Insert a cast iron skillet into the oven and preheat to 450 degrees.
- Toss the sugar with the lemon zest. In a small bowl, combine the strawberries, 2 tablespoons of lemon sugar, and the bourbon. Let sit at room temperature.
- Melt 2 tablespoons of the butter. In a large bowl, beat together the eggs, melted butter, flour, milk, vanilla, and salt until no large clumps remain and the batter is very smooth, about 1-2 minutes.
- Remove the skillet from the oven and toss in the remaining 2 tablespoons of butter. Swirl around the bottom of the pan until melted and slightly browned, about 2-3 minutes. Pour the batter into the hot skillet. Top with 1/2 cup of berries and the remaining lemon sugar. Bake for 15-20 minutes until puffed and golden. DO NOT open the oven during the first 15 minutes or the pancake will deflate. Serve warm with the remaining strawberries, powdered sugar, and maple syrup, as desired.