Oven-Baked Pancake with Chocolate and Strawberries

The German pancake, also known as a "Dutch baby," is truly something special. Compared to "homemade" pancakes, it is thicker, and the difference also lies in the fact that it is prepared in the oven. It can be topped with any additions - we decided to go for the tried-and-true combination of strawberries and chocolate. Serve it with a dollop of whipped cream on the side, and we guarantee youll be purring with delight while eating!

Details

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

Dough

100 g Wheat flour, white, multi-purpose
30 g Nuts, almonds
1 spoon Sugar, white
1 pinch Salt, table
3 pieces Egg, fresh
300 ml Milk, whole milk
1 teaspoon Vanilla, extract, imitation
1 spoon Butter, unsalted
1 spoon Butter, unsalted
2 spoons Dressing, caramel
250 g Strawberries
1.5 spoons Powdered sugar

Steps

Preheat the oven to 220 degrees Celsius. Rinse the strawberries under running water, clean them, and drain them on paper towels. In a bowl, mix the dry ingredients: flour, ground almonds, sugar, and salt. Make a well in the center and pour in the mixture of eggs, milk, vanilla extract, and melted butter. Mix everything well to form a thick batter.
Place a cast-iron skillet (or another oven-safe skillet) on the stove and heat it well. Grease it with a piece of butter, then pour in the batter. Immediately place the skillet in the preheated oven and bake the pancake for 25 to 30 minutes, or until it puffs up and turns golden brown on top.
Carefully remove the skillet with the baked pancake from the oven. Drizzle the pancake with chocolate sauce and top it with strawberries, which you can sprinkle with powdered sugar. Cut the dessert into pieces of any size, serve them on plates, and accompany with a dollop of whipped cream.

Nutrition Information (Per 100g)

Calories: 192.84 kcal
Fat: 8.09 g
- Saturated Fat: 2.89 g
Carbohydrates: 21.67 g
- Sugars: 5.06 g
Protein: 5.92 g
Fiber: 1.44 g