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Description

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.

  • 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.