Berry Dutch Baby
Submitted by cherie
Puffy, golden berry Dutch baby pancake baked with fresh raspberries, strawberries, and blueberries. This dramatic oven pancake rises sky-high in 25 minutes for a stunning weekend brunch.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minA Dutch baby walks into the oven flat and comes out looking like it owns the place.
This one puffs up dramatic and golden in a screaming-hot pan, with crispy, caramelized edges that give way to a soft, custard-like center. The batter is simple: eggs, flour, milk, vanilla, and a whisper of sugar, all blended smooth.
Then you pile on the berries. Raspberries, strawberries, blueberries, whatever you’ve got, tossed with cinnamon and spooned right into the center while it’s still billowing.
Dust with powdered sugar and serve immediately, before it deflates and the magic fades.
Pro Tips
- Get the pan smoking hot before pouring in the batter. Melt the butter in the pan in the oven first, then work fast. The sizzle when the batter hits is what creates those dramatic puffed edges.
- Don’t open the oven door for the first 20 minutes. Every peek lets heat escape and can cause the baby to collapse before it’s set.
- Serve immediately. A Dutch baby waits for no one. It starts deflating within minutes of leaving the oven, which is totally normal but means you want everyone seated and ready.
Ingredients
Directions
Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
Melt butter in a 10- to 12-inch nonstick ovenproof frying pan in a 425 degree oven.
Tilt the pan to coat it evenly.
Pour the batter into the pan and bake until puffy and well-browned (about 25 minutes).
In a bowl, combine the berries and cinnamon.
Spoon the misture onto the dutch baby and sprinkle with powdered sugar.
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