Pancakes! Who doesn't love them for breakfast or brunch?

It's always interesting to divert from the classic and try something different. If you've never had a Dutch baby or 'German pancake' you're missing out. They are soufflé-like and delicious - soft with a slight crunch on the outside. I don't believe you have to drench them on tons of syrup and butter either. Adding fruit and dusting on a little icing sugar is the necessary cherry on top!

This recipe is an ode to strawberries and cream, often touted as an English dessert. Who doesn't love the combination? It works wonderfully in any form.

Ingredients

3/4 cups flour

2 eggs

2 1/2 tablespoons granulated sugar

1/2 cup warm almond milk

1/4 cup apple sauce

1/2 teaspoon almond extract

Pinch of salt

1 rosemary sprig

1 scoop vanilla almond ice cream (or whipped cream)

1 teaspoon lemon juice

Icing sugar

1/3 cup strawberries, sliced

2 tablespoons berry maple syrup

1 tablespoon melted butter + 2 tablespoons butter

Instructions

Add the flour, almond extract, salt, butter, milk, 1 1/2 tablespoons sugar, eggs, and apple sauce to a blender and blend until smooth.

Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium-heat until melted.

Pour the batter into the skillet and place in a 400F oven, bake for 30 minutes.

While the pancake is baking, toss the strawberries in 1 tablespoon sugar, the lemon juice and a rosemary sprig in a small saucepan over medium-heat until a thick sauce begins to form.

Remove from the heat and allow to cool for about 5 minutes.

Serve the dutch baby with the sugared strawberries and ice cream or whipped cream.