I was reluctant to turn on the oven for this recipe. It is finally hot outside, the kind of weather I adore, but I don’t like using the oven unless necessary in these temps. Buuuuut I really wanted to make it. Our fridge is bursting with berries, and I was also very curious about the German pancake, also known as the Dutch Baby. I made this for myself for lunch, then dessert, then a snack, then dinner, but this would be an amazing recipe to make for a brunch. It has a definite breakfast-pancake flavor, but also would serve well as a light dessert.
I found myself stationed in front of the fridge, door open, about a dozen times that same day, cutting just one more slice to nibble on.
Preheat your oven to 425 degrees F.
Heat a 10-inch cast-iron skillet over moderate heat.
In a medium bowl, add:
3 large eggs
1/2 teaspoon finely grated lemon zest
1/3 cup granulated sugar
Pinch of salt
Whisk until combined.
2/3 cup all-purpose flour
2/3 cup milk
Whisk until the batter is completely smooth.
Gently stir 1 cup each of raspberries and blackberries (have another 1 cup of each on hand to serve it with) into the pancake batter.
Melt 4 tablespoons of butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed.
Bake the Dutch Baby in the center of the preheated oven for about 22 minutes (mine took more like 30-33 minutes), or until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Use a fine-mesh sieve to dust the Dutch Baby with confectioners’ sugar, if desired.
Cut into wedges and serve immediately, with the remaining fresh raspberries and blackberries.
I’m troubled about the fact that I have lived almost 36 years of my life not having experienced a Dutch Baby. This was delicious! I am now enlightened in the realm of German pancakes.
And this was totally worth turning on the oven in this summer heat.