If you’re looking for a truly special breakfast or brunch idea this spring, this Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup from The Baking Fairy is the way to go. If you’ve never seen a Dutch Baby pancake before, it’s quite unique. Unlike conventional pancakes that are made on the stovetop, the Dutch Baby is baked resulting in a golden-brown fluffy delight for both the eyes and the appetite.
The Dutch Baby’s roots may be German, but the modern-day version originated in the US in the early 1900’s. Perfect for breakfast, brunch, lunch or dessert the Dutch Baby is served warm and typically topped with fruit.
This recipe’s strawberry hibiscus syrup takes the Dutch Baby to new heights combining one of springs favorite berries with the tart, floral notes of hibiscus. Make this easy yet impressive Dutch Baby the centerpiece of your spring celebration.