Description
A classic Dutch Baby pancake that puffs up beautifully in the oven, topped with fresh berries, powdered sugar, and maple syrup for a delightful breakfast or brunch treat.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 4 large eggs
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
Toppings and Garnishes
- 1 tablespoon powdered sugar for dusting
- 1/2 cups mixed berries (blueberries and raspberries)
- Maple syrup, for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Ensure the oven rack is in the middle position for even heat distribution.
- Prepare Batter: In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of melted butter. Blend on high speed until the mixture is smooth and free of lumps, about 20 seconds.
- Heat Skillet: Place a 10-inch cast-iron skillet on the stovetop over high heat. Add the remaining 2 tablespoons of melted butter and cook until it’s foamy and just beginning to brown.
- Add Batter and Bake: Immediately pour the batter into the hot skillet. Transfer the skillet to the preheated oven and bake until the Dutch Baby is deep golden brown and puffed up around the edges, approximately 18 minutes.
- Decorate and Serve: Remove the skillet from the oven. Add the mixed berries to the center of the pancake. Dust with powdered sugar. Slice into wedges and drizzle with maple syrup. Serve immediately while warm.
Notes
- Use fresh berries for the best flavor, but frozen berries work if thawed and drained.
- This recipe is flexible—try other fruits like strawberries or blackberries as toppings.
- The Dutch Baby can be made ahead and reheated briefly in the oven.
- Ensure the skillet is hot before adding the batter for optimal puffing.
Nutrition
- Serving Size: 1/4 of the Dutch Baby
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg
