Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup
Make a puffy vanilla bean Dutch baby with fresh strawberries and a homemade strawberry hibiscus syrup. Easy batter and quick syrup — bakes in 20 minutes.
Recipe courtesy of The Baking Fairy. Photo by Valentina Celant.
Valentina, of The Baking Fairy, uses our dried hibiscus flowers to make a delicious homemade strawberry syrup for a scrumptious vanilla bean dutch baby.
Yield: 4
- Make a quick strawberry hibiscus syrup by simmering strawberries, sugar, water, and dried hibiscus for 20–30 minutes, then strain and chill.
- Blend eggs, flour, milk, vanilla bean paste, and salt for a smooth batter, pour into a preheated 10 inch pan with butter, and bake at 450 F for 18–20 minutes.
- Serve the Dutch baby immediately topped with ice cream, fresh strawberries, and the syrup. Store syrup in the fridge and freeze if you need longer storage.
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is a Dutch baby?
A Dutch baby is a puffy oven pancake that rises tall in a hot pan and then gently collapses. It is made from a simple batter of eggs, flour, and milk and is best served right out of the oven while still warm and airy.
Do I need dried hibiscus for the syrup?
Yes. The recipe uses dried hibiscus blossoms for color and tart floral flavor. Simmer the dried hibiscus with strawberries, water, and sugar so the flavor infuses, then strain out the solids before serving.
How long will the strawberry hibiscus syrup keep?
Keep the strained syrup in a sealed jar in the refrigerator for about 7 to 10 days. For longer storage, freeze the syrup in a freezer-safe container for up to 3 months.
Can I make the batter ahead of time?
You can make the batter a few hours ahead and keep it covered in the fridge. Let it come closer to room temperature before baking. For best rise, though, many cooks blend and bake right away.
Can I use non-dairy milk or gluten-free flour?
Yes. Use unsweetened almond, oat, or soy milk, but expect small changes in texture and flavor. For gluten-free, use a 1-to-1 gluten-free flour blend and check doneness early, since rise may be slightly different.
Why preheat the pan and add butter before pouring batter?
A hot, butter-coated pan gives an immediate sizzle that helps the batter puff up rapidly. It also creates a crisp, golden edge on the Dutch baby.
How do I keep the Dutch baby from collapsing too fast?
It will naturally deflate a bit after leaving the oven. To maximize puff: use a very hot preheated pan, avoid opening the oven while it bakes, and serve right away. Do not cut the pancake until plated.
What is a Dutch baby?
A Dutch baby is a puffy oven pancake that rises tall in a hot pan and then gently collapses. It is made from a simple batter of eggs, flour, and milk and is best served right out of the oven while still warm and airy.
Do I need dried hibiscus for the syrup?
Yes. The recipe uses dried hibiscus blossoms for color and tart floral flavor. Simmer the dried hibiscus with strawberries, water, and sugar so the flavor infuses, then strain out the solids before serving.
How long will the strawberry hibiscus syrup keep?
Keep the strained syrup in a sealed jar in the refrigerator for about 7 to 10 days. For longer storage, freeze the syrup in a freezer-safe container for up to 3 months.
Can I make the batter ahead of time?
You can make the batter a few hours ahead and keep it covered in the fridge. Let it come closer to room temperature before baking. For best rise, though, many cooks blend and bake right away.
Can I use non-dairy milk or gluten-free flour?
Yes. Use unsweetened almond, oat, or soy milk, but expect small changes in texture and flavor. For gluten-free, use a 1-to-1 gluten-free flour blend and check doneness early, since rise may be slightly different.
Why preheat the pan and add butter before pouring batter?
A hot, butter-coated pan gives an immediate sizzle that helps the batter puff up rapidly. It also creates a crisp, golden edge on the Dutch baby.
How do I keep the Dutch baby from collapsing too fast?
It will naturally deflate a bit after leaving the oven. To maximize puff: use a very hot preheated pan, avoid opening the oven while it bakes, and serve right away. Do not cut the pancake until plated.
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