Buckwheat Dutch Baby with Strawberries

Makes: 3 to 4

What You Need

• 2 large eggs
• ¼ cup plus 2 tablespoons 2% milk
• ½ cup buckwheat groats (or ½ cup buckwheat flour).
• 3 tablespoons arrowroot
• Zest from ½ lemon
• ⅛ teaspoon sea salt
• 2 tablespoons maple syrup
• 1 tablespoon butter, plus more for serving
• 1 pint strawberries
• 2 tablespoons maple syrup

What To Do

1. Preheat the oven to 400 F.
2. Grind your buckwheat flour by placing ½ cup buckwheat groats in a coffee grinder and grinding until a very fine flour forms.
3. Combine the eggs, milk, flour, arrowroot, lemon zest, salt, maple syrup, and vanilla in a blender and run until the batter is smooth.
4. On the stove top, melt the butter in an 8-inch (or 10 -inch) cast-iron or other ovenproof skillet. Swirl around to cover the pan. Remove from the heat and pour in the batter. Place in the oven and bake until golden brown and puffed, 22 to 24 minutes for an 8-inch skillet and 18 to 22 minutes for a 10-inch skillet.
5. Wash the strawberries and slice them. Place in a bowl and pour over 2 tablespoons maple syrup. Stir and let sit until the Dutch baby is finished.
6. Serve the Dutch baby topped with strawberries and whipped cream, if desired.