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.
Mixed-Berry Dutch Baby
- 3 large eggs
- 1/2 tsp. lemon zest finely grated
- 1/3 cup granulated sugar
- pinch salt
- 2/3 cup all-purpose flour
- 2/3 cup milk
- 2 cups fresh raspberries
- 2 cups blackberries
- 4 tbsp. unsalted butter
- confectioners' sugar for dusting
- Preheat oven to 425 degrees F and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the grated lemon zest, granulated sugar and salt until combined. Add the flour and milk and whisk until the batter is completely smooth. Gently stir 1 cup each of the fresh raspberries and blackberries into the pancake batter.
- Melt the 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 oven for about 22 minutes, until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Transfer the skillet to a trivet and use a fine-mesh sieve to dust the Dutch Baby with confectioners’ sugar. Cut the pancake into wedges and serve immediately, with the remaining fresh raspberries and blackberries.
I love dutch babies but with the berries, it is even better.
Kate @ Diethood
Yes! Another reason to whip out my cast iron skillet! I love Dutch babies and this berry version sounds incredible!
I have never heard of a Dutch baby, but now I have to try this. First berry, then apple cinammon… Then I'll be in love…
This looks so pretty and delicious! 🙂
I watched Alton Brown make one of these (minus the berries) on the Food Network. He used coals to create an oven without electricity. Very cool!
I like how it's sort of a dessert omelette. And since it's breakfast (berries) and lunch/dinner (eggs), I can see how this would be good for EVERY meal of the day 🙂
The Farmers Wife
I'm seriously in awe right now… Maybe I'm just extremely hungry but I can't hardly concentrate to comment I keep scrolling back up to look at this delicious creation! Love it!
Lori @ Girl Meets Oven
Great job on your first Dutch baby. I've always made them with apple too. Can't wait to try with fresh summer berries!
My eyes just went all buggy when I saw this first picture. Wowsa! Never heard of a Dutch baby, thank you THANK you for the introduction. Hot stuff 🙂
Much like your kitchen…whenever you get warm just remember that infamous pile of snow!
I have no idea why these are also called German pancakes cause I have never, ever seen anything remotely looking like this in Germany, but it looks delicious and maybe it's about time it was introduced to Germany! lol 😉
I cannot wait to make this! Saw this over at FoodGawker and came straight here for the recipe! 🙂
That looks incredible! I love dutch baby's but never tried a berry one. I think I'll try this next 🙂
Wendy (The Weekend Gourmet)
Looks GREAT! I love to make apple Dutch baby pancakes for dinner in the fall…with bacon and scrambled eggs. This one looks summery and delish!!