Dutch Baby Pancake with Strawberry Compote
4
15 minutes
40 minutes
495
Western
Ninja Foodi Blender Cold & Hot - HB150
One of my fondest memories will always be breakfast at my grandma's house. Whenever my cousins and I would pop by, she'd serve up freshly made pancakes and Belgian waffles. Whether we were spending the weekend while our parents were out of town, stopping by before the big high school football game, or visiting while back home from college, we all congregated around Grandma's table. This recipe for a Dutch Baby Pancake with Strawberry Compote encourages you to be the host(ess) with the most(est),just like Grandma. With theFoodi™ Blender, you can easily whip up brunch for a crowd or a decadent breakfast for two!
Ingredients
Ninja Foodi Blender Cold & Hot - HB150
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- 3 tablespoons unsalted butter
- 3 large eggs
- ¾ cup all-purpose flour
- ¾ cup milk
- 1 tablespoon sugar
- ½ teaspoon vanilla extract Pinch sea salt
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- 3 cups fresh strawberries, ends trimmed
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons fruit pectin
Directions
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Preheat the oven to 218°C.
- In a 10-inch cast iron skillet, add the butter and place in the oven until the butter is melted and bubbly, not burned, about 3 minutes.
- Place the eggs into the blender pitcher. Select BLEND then HIGH and run for about 20 seconds, until pale, fluffy, and bubbly.
- Add the flour, milk, sugar, vanilla, and salt into the blender pitcher and select PULSE until just combined.
- Pour the batter into the prepared skillet. Return the skillet to the oven and bake for about 15 minutes.
- Turn the oven off and leave the skillet in the oven for 5 minutes more. Remove the Dutch baby from oven.
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Rinse the blender pitcher and place the strawberries, sugar, lemon juice, and fruit pectin into the pitcher in the order listed. PULSE 3 times, then select SAUCE/DIP.
Dollop the compote on top of the Dutch baby as desired.
Pour the leftover compote into a heat-safe glass container and store in the refrigerator for up to 1 week.
