Dutch Baby Pancake with Strawberry Sage Syrup

This is my first attempt at a dutch baby, or German pancake. They seem to be all the rage now. I'm seeing them on menus all around Portland and even at my own place of employment. For large groups of people, this seems like an excellent way to serve pancakes without having to stand over a griddle. Use mini cast iron skillets or ramekins for a presentation you can cook in and eat out of.

Puffy, soft oven baked pancakes topped with fresh fruit and a quick syrup made of strawberries and infused with sage.

Dutch Baby Pancake
makes 1-6" pancake
6 tbl water
4 1/2 tsp ener-g egg replacer
1/2 cup almond milk
1/2 cup all-purpose flour
1 tbl turbinado sugar
1/2 tsp almond extract
1/2 tsp baking powder
1/8 tsp salt
1 tbl canola oil
5 strawberries, sliced
powdered sugar

Preheat the oven to 400. Place a 6" saute or pie pan in the oven to warm up.
Combine the water and egg replacer in a blender and blend for 2 minutes until thick and frothy.
Add the almond milk, flour, sugar, almond extract, baking powder and salt. Blend until combined.
Remove the pan from the oven and add the canola oil. Immediately pour the batter into the pan and bake for 35 minutes until puffed and golden brown. Garnish with sliced strawberries, powdered sugar and syrup.

Strawberry Sage Syrup
1/4 cup turbinado sugar
1/4 cup water
4 sage leaves
1 cup sliced strawberries
1 tsp cornstarch

Combine the sugar, water and sage together in a small pot and bring to a boil. Boil for 3 minutes then add the strawberries. Cook for 2 minutes more. Remove the sage leaves and transfer to a blender with the cornstarch. Blend until smooth and thick, 2-3 minutes.