Mixed Berry Dutch Baby Pancake
Time: 30 minutes
Serves: 6
Dutch babies are the perfect breakfast dish for when you want to really impress! Instead of cooking on the stove, they’re baked in the oven and rise gloriously to form vessels for fresh raspberries, blackberries, and whipped cream. They look fancy, but they’re easier than making pancakes. For an even easier breakfast, the batter can be made in a blender.
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
6
Perfect for:
30 Minute Dishes
Breakfast And Brunch
World Cuisine
Ingredients
- 4 large eggs
- 1 cup milk of choice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter
- 1/2 cup blackberries from 1 package (6 ounces) Driscoll’s Blackberries
- 1/2 cup raspberries from 1 package (6 ounces) Driscoll’s Raspberries
- 1/4 cup purchased whipped cream
- Powdered sugar, optional
Directions
- PREHEAT oven to 450°F.
- PLACE a 10-inch or 11-inch cast iron skillet into oven and HEAT for 10 minutes. CRACK 4 large eggs into a mixing bowl.
- WHISK thoroughly.
- ADD 1 cup milk of choice.
- ADD 1 teaspoon vanilla extract.
- ADD 1 cup all-purpose flour.
- ADD 1/8 teaspoon salt.
- WHISK until no lumps remain.
- SET ASIDE batter.
- PLACE 3 tablespoons unsalted butter into hot skillet.
- RETURN skillet to oven just until butter is melted and foamy, but not browned. Do not overcook.
- POUR batter into hot skillet.
- BAKE 20 minutes until puffed and browned.
- ALLOW to cool slightly.
- SCATTER 1/2 cup blackberries over Dutch baby pancake.
- SCATTER 1/2 cup raspberries over Dutch baby pancake.
- ADD 1/4 cup purchased whipped cream.
- DUST with powdered sugar, if desired.
-
SERVE immediately.
PRO TIP
To make the batter in a blender, blend eggs, milk, vanilla extract, flour, and salt together. Allow batter to rest 10 minutes for air bubbles to dissipate before cooking.
