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I didn't have a round cast iron skillet, so I used a square baking pan and that worked fine. This puffed up and looked really nice, but the egg flavor was much too strong, I think, and it kind of drowned out the other flavors. The whole thing was kind of bland, but I think this could be great if you just cut out some of the egg yolks and increased the sugar a bit. Anyways, I still want to thanks you for a very pretty recipe!! Sorry mine didn't work out.

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God's_sugarcookie July 12, 2006

This puffed up high and thick. It was nice and eggy the way I like them. I made this with strawberries and blueberries. Very good.

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Chef Patience October 23, 2005

My son and I had this for lunch. We both found that this tasted a bit "eggy". It wasn't unpleasant. It just wasn't what we were expecting. After I took it out of the oven, it all went flat. Even the sides! I didn't think I could mess up a pancake, but I guess I can. I will try this again when the house is warm this winter. Maybe the shock from the oven to my cold apartment was too much. Thanks for posting, Toni!

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Saturn October 20, 2005

This was great! I scaled it back to one serving and used a #3 cast iron skillet (6 1/2 inches), cooking for 15 minutes. I panicked when I saw it caving in, because I didn't know it was supposed to do that! But I was so pleased with it that I could barely stop to take a picture. My berries were a bit tart. I probably should have tasted them and added a touch more sugar over the top. Thanks for a yummy breakfast.

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Ms*Bindy September 20, 2005
Berry Dutch Baby (Low-Fat)