Dutch Baby with Strawberry Compote


3 eggs

160 ml milk

70 g flour

1 tsp vanilla extract

4 Tbsp butter

zest of a lemon

a pinch of salt

double cream and caster sugar to serve


Strawberry compote:

150g strawberries

3-4 Tbsp maple syrup

Prep.time: 10 minutes

Cooking time: 18-20 minutes

You’ll need: Balloon Whisk


  1. Preheat oven to 220 ° C
  2. Place oven-proof pan in the oven.
  3. Attach balloon whisk to Cooking Chef.
  4. Add the milk, eggs, salt, and flour to the mixing bowl and mix at medium speed.
  5. Carefully remove the hot pan from oven and melt the butter in it. Swirl the butter around the pan to coat completely
  6. Pour batter into the pan and cook until the pancake is puffed in the center and golden brown along the edges ca.18 to 20 minutes.
  7. Meanwhile, wash the strawberries and quarter.
  8. Put the strawberries in a saucepan with maple syrup and bring to a boil.
  9. Once the Dutch Baby is puffed, remove the pan from the oven and serve pancake with double cream and strawberry sauce while hot.

Baked in partnership with Kenwood Switzerland

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