Looking for something a little different for your brunch? Try a Berry Dutch Baby! A puffy, sweet pancake loaded with fresh summer berries.
For the end of #FarmersMarketWeek, I made a Dutch baby skillet pancake loaded with a mix of fresh summer berries.
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
What is a Dutch Baby?
A Dutch baby (sometimes called a German pancake) is a skillet pancake baked in an oven. It actually has more in common with a popover than traditional pancakes. It puffs up like a popover and deflates once out of the oven.
Despite being called "Dutch," the dish actually originated in the early 1900s in the United States. They are typically served at breakfast or brunch, or for dessert.
A: While cast-iron skillets are customary, others have successfully used rimmed 18x13 baking sheets, glass casserole dishes, and oven-safe non-stick metal skillets for baking their Dutch babies. However, I would seek out a recipe specifically for the baking dish you intend to use, so that you have the right amount of batter for your pan size.
A: Yes, but thaw before using in the recipe.
A: Absolutely! Sliced apples or pears, chopped stone fruits, even chunks of melon can be used in Dutch babies.
A: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm a wedge on a plate in the microwave until heated through, and give it a fresh dusting of powdered sugar.
Despite being aware of Dutch babies for many, many years, I'd never actually made one until recently, and I really think I've been missing out!
These are a great option for brunches if you don't want to be standing at the stove-top frying pancakes while your guests eat.
- 3 large eggs
- Zest of half a large lemon
- ⅓ cup (2.33 oz/65 g) sugar
- Pinch of kosher salt
- ⅔ cup (2.75 oz/75 g) all-purpose flour
- ⅔ cup (155 mL) milk
- 2 cups mixed berries, plus more for garnish
- 4 tablespoons (2 oz/55 g) unsalted butter
- Preheat your oven to 425 degrees F (220 degrees C).
- Set a 10-inch cast-iron pan over medium-low heat while you mix the batter.
- In a medium mixing bowl, whisk together the eggs, sugar, lemon zest and salt.
- Mix in the flour and milk, then gently fold in the berries to coat them with batter.
- Turn the heat off under the skillet. Place the butter in the hot skillet to melt. Once melted, pour the batter with berries into the pan. Transfer the pan to the oven and bake for 15 to 20 minutes, until brown around the edges and puffed in the middle.
- Place the skillet on a trivet, cut into 6 wedges and serve with additional berries and confectioners sugar or whipped cream.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 113mgSodium: 110mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 5g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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