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Mixed Berry Dutch Baby

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Mixed Berry Dutch Baby

A dutch baby is a german pancake that is baked in a skillet. This version adds summer fruits to make a recipe that serves as a dessert as well as a breakfast treat.

 

Yield

3 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 large eggs
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1 each lemon zest
from one lemon
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cup sugar
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1 pinch salt
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cup all-purpose flour
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cup milk
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1 cup blackberries
fresh
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1 cup raspberries
fresh
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2 tablespoons butter, unsalted
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Ingredients

Amount Measure Ingredient Features
3 large eggs
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1 each lemon zest
from one lemon
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79 ml sugar
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1 pinch salt
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158 ml all-purpose flour
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158 ml milk
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237 ml blackberries
fresh
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237 ml raspberries
fresh
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3E+1 ml butter, unsalted
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Directions

Preheat oven to 425 degrees F.

Heat 10-inch (25-cm) cast-iron or oven-proof skillet over medium heat.

In medium bowl, whisk eggs, zest, sugar and salt.

Add the flour and the milk. Whisk until smooth.

Add blackberries and raspberries and gently stir.

Melt butter in skillet.

Add the batter, spreading the fruit evenly.

Bake on the center rack in the oven for 18 to 22 minutes, until edges are browned and puffed and centre is lightly browned in spots.

Let cool slightly; cut in wedges.

Serve hot at room temperature or cold.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 39333% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 95mg 4%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 24%
Sugars g
Protein 24g
Vitamin A 14% Vitamin C 35%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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