DUTCH BABY PANCAKE WITH STRAWBERRY-ALMOND COMPOTE

Dutch Baby Pancake with Strawberry-Almond Compote image

Pannekoeken, or Dutch baked pancakes, are a treat in my husband's family. You can also try this recipe with vanilla extract, blueberries and lemon peel. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Time 35m

Yield 6 servings (3 cups topping).

Number Of Ingredients 13

Ingredients

2 tablespoons butter
4 large eggs, room temperature
2/3 cup 2% milk
2 tablespoons grated orange zest
1/2 teaspoon almond extract
2/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
TOPPING:
1 pound fresh strawberries, hulled and quartered
1/2 cup slivered almonds, toasted
2 tablespoons orange juice
1 tablespoon sugar

Steps:

Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp., In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.

Nutrition Facts : Calories 252 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 245mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges