Buckwheat Dutch Baby Pancake with Strawberries Recipe



personal chef fort lauderdale




serves 4


4 tablespoons/43g buckwheat flour
4 tablespoons/31g all-purpose flour
1 tablespoon/12g granulated sugar
1/4 teaspoon sea salt
1/2 cup/125ml milk
3 large eggs
4 tablespoons/57g unsalted butter
1 cup strawberries, hulled and chopped
1 tablespoon sugar
1 teaspoon fresh-squeezed lemon zest


Preheat the oven to 400F/200C/Gas 6


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Add all ingredients to a blender and combine until smooth, or whisk to combine the flours, sugar, sea salt, and eggs in a medium bowl.

Place cast iron pan in oven as it comes to temperature.  Add butter and melt during the last 4-5 minutes . Remove pan from oven and swirl to coat the sides.

Pour in the batter and place the skillet in the oven. Bake for 15 - 20 minutes, until the pancake has browned lightly on edges and has puffed up.

While pancake is cooking, prepare the fruit by tossing the strawberries with the sugar and lemon. Macerate a few of the berries with a fork and set aside.


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