Strawberry Dutch Baby

Yield 4 slices

More dramatic than French Toast or pancakes, impress your friends with this stunning easy to make, light and luscious breakfast dish.



  1. Hull and slice strawberries Place in a bowl and add lemon juice, 1 teaspoon lemon rind, and powdered sugar; toss.
  2. Place a 10-inch cast-iron skillet in oven. Preheat to 450.
  3. In a blender, food processor, or Magic bullet combine cornstarch, milk, flour, eggs, egg white, remaining lemon rind, and 1 tablespoon melted butter. Blend until smooth.
  4. Once oven reaches 450, remove pan. Coat pan with cooking spray. Add remaining 1 ½ tablespoons melted butter to hot pan. Swirl to coat.
  5. Add batter to pan, bake at 450 for 20 minutes or until batter is very puffy and golden brown.
  6. Remove from oven and cool 10 minutes. Top with strawberries and pistachios. Sprinkle lightly with powdered sugar.
  7. Slice into quarters and serve immediately. Optional – top with a dollop of yogurt and a drizzle of real maple syrup.

Nutrition Facts

Amount Per Serving

Calories 256

% Daily Value

Total Fat 12 g


Unsaturated Fat 4.4 g

Cholesterol 113 mg


Sodium 125 mg


Total Carbohydrates 30 g


Dietary Fiber 4 g


Sugars 11 g

Protein 9 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at