Directions

To make the Dutch baby

1. Preheat the oven to 218°C.

2. 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.
3. Place the eggs into the blender pitcher. Select BLEND then HIGH and run for about 20 seconds, until pale, fluffy, and bubbly.
4. Add the flour, milk, sugar, vanilla, and salt into the blender pitcher and select PULSE until just combined.
5. Pour the batter into the prepared skillet. Return the skillet to the oven and bake for about 15 minutes.
6. Turn the oven off and leave the skillet in the oven for 5 minutes more. Remove the Dutch baby from oven.

To make the strawberry compote

1. 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.

2. Dollop the compote on top of the Dutch baby as desired.

3. Pour the leftover compote into a heat-safe glass con­tainer and store in the refrigerator for up to 1 week.