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 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | each |
lemon zest
from one lemon |
*
|
| ⅓ | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| ⅔ | cup |
all-purpose flour
|
|
| ⅔ | cup |
milk
|
|
| 1 | cup |
blackberries
fresh |
|
| 1 | cup |
raspberries
fresh |
|
| 2 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | each |
lemon zest
from one lemon |
*
|
| 79 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 158 | ml |
all-purpose flour
|
|
| 158 | ml |
milk
|
|
| 237 | ml |
blackberries
fresh |
|
| 237 | ml |
raspberries
fresh |
|
| 3E+1 | ml |
butter, unsalted
|
|
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.
