Dutch Baby Pancake with Strawberry-Almond Compote

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

Calories

253

Carbohydrates

41g

Protein

25g

Potassium

242mg

Fiber

3g

Sugar

14g

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

Direction

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.