Step 1

First, prepare the syrup. In a small nonstick pot, combine the water, sugar, strawberry slices, and hibiscus. Heat on medium-high until it comes to a boil, then lower to medium-low, and simmer. Cook syrup for 20-30 minutes, stirring occasionally, until it becomes thick and dark pink.

Step 2

Strain syrup through a fine mesh sieve to get rid of the strawberry and hibiscus pieces.

Step 3

Store in a jar in the fridge until needed.

Step 4

When ready to make the Dutch baby, heat oven to 450F. Place a 10" oven-safe pan in the oven to preheat as well.

Step 5

In a blender, combine the eggs, flour, milk, vanilla bean paste, and salt. Blend until smooth and silky.

Step 6

When oven is ready, add the pieces of butter to the hot pan, and swirl around to coat the whole surface.

Step 7

Pour in the prepared batter, and bake for 18-20 minutes. Dutch baby will get super puffy!

Step 8

When pancake is ready, top with ice cream, fresh strawberries, and the prepared strawberry hibiscus syrup. Serve immediately!