Mixed Berry Dutch Baby Pancake
Time:30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
6
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.
