Mixed Berry Dutch Baby

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.

Add:

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

One of the most delicious breakfast recipes I’ve ever had! (source: Food and Wine Annual Cookbook 2010)

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: berries, brunch, Dutch baby, pancakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Servings: 6 servings

Calories: 263kcal

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 54mg | Potassium: 228mg | Fiber: 6g | Sugar: 17g | Vitamin A: 559IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 2mg