Raspberry Dutch Baby Pancake
Time: 25 minutes
Serves: 2 - 4
This raspberry Dutch baby pancake is the perfect crepe-like treat to have on a lazy weekend morning. Learn how to make a dutch baby pancake with this recipe and top it off with your favorite toppings such as extra berries, chocolate sauce, and mascarpone.
Prep Time:
5 minutes
Cook Time:
20 minutes
Serves:
2 - 4
Perfect for:
30 Minute Dishes
Breakfast in Bed
Healthyish Sweets
Ingredients
- 3 eggs, large, at room temperature
- 1/2 Cup all-purpose flour
- 1/2 Cup whole milk, at room temperature
- 2 Tablespoons sugar
- 2 Teaspoons vanilla extract
- 1/4 Tsp. kosher salt
- 3 Tablespoons unsalted butter, softened
- 1 Package (6 ounces) Driscoll’s Raspberries, divided
- Mascarpone
- Chocolate syrup
Directions
- PREHEAT oven to 425°F.
- PLACE a 10-inch – 13-inch cast iron skillet into oven to heat.
- CRACK 3 large eggs into a medium bowl.
- ADD 1/2 cup all-purpose flour.
- ADD 1/2 cup whole milk.
- ADD 2 tablespoons sugar.
- ADD 2 teaspoons vanilla extract.
- ADD 1/4 teaspoon kosher salt.
- BLEND until smooth and SET ASIDE batter.
- PLACE 3 tablespoons unsalted butter into hot skillet and TILT pan to COAT bottom.
- POUR batter into center of skillet.
- SPRINKLE half the raspberries over batter.
- BAKE 18 – 20 minutes or until edges are golden.
- GARNISH with remaining raspberries, a dollop of mascarpone, and a drizzle of chocolate syrup.
- SERVE immediately.
