Lemon Olive Oil Dutch Baby with Lavender Balsamic Strawberries

Ingredients

For the Dutch Baby:

3 eggs
½ cup flour
½ cup whole milk
2 tablespoons Lemon olive oil, plus more for the pan
1 tablespoon sugar
Pinch of salt
Powdered sugar for serving

For the Lavender Balsamic Strawberries:

1 pint fresh strawberries, hulled and sliced
2 tablespoons Lavender balsamic
1 teaspoon sugar

Directions

Start the strawberries first. Toss the sliced strawberries with the Lavender balsamic and sugar and let them sit at room temperature while you make the Dutch baby. They’ll soften slightly and the balsamic will turn into a light syrup.

Preheat your oven to 425°F. Put a 10-inch cast iron skillet or oven-safe pan in the oven while it heats.
Whisk together the eggs, flour, milk, Lemon olive oil, sugar, and salt until smooth. The batter will be thin.

Carefully remove the hot pan from the oven and add a small drizzle of Lemon olive oil, swirling to coat. Pour in the batter and return the pan to the oven immediately.

Bake for 18 to 20 minutes until puffed and deep golden at the edges. Don’t open the oven while it bakes.

Remove from the oven, dust with powdered sugar, and spoon the strawberries and their syrup right over the top. Serve immediately.