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
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
1
PREHEAT oven to 425°F.
2
PLACE a 10-inch – 13-inch cast iron skillet into oven to heat.
3
CRACK 3 large eggs into a medium bowl.
4
ADD 1/2 cup all-purpose flour.
5
ADD 1/2 cup whole milk.
6
ADD 2 tablespoons sugar.
7
ADD 2 teaspoons vanilla extract.
8
ADD 1/4 teaspoon kosher salt.
9
BLEND until smooth and SET ASIDE batter.
10
PLACE 3 tablespoons unsalted butter into hot skillet and TILT pan to COAT bottom.
11
POUR batter into center of skillet.
12
SPRINKLE half the raspberries over batter.
13
BAKE 18 – 20 minutes or until edges are golden.
14
GARNISH with remaining raspberries, a dollop of mascarpone, and a drizzle of chocolate syrup.
15
SERVE immediately.
