Recipe by JanuaryBride
"A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that’s also great for breakfast." Recipe from Food & Wine July 2009.
Top Review by averybird
I used all blackberries but am eager to make it again with part raspberries this summer. Blueberries would also be yummy I think. Thank you, JanuaryBride! Made for Name That Ingredient.
- 3 large eggs
- 1⁄2 teaspoon finely grated lemon zest
- 1⁄3 cup sugar
- 1 pinch salt
- 2⁄3 cup all-purpose flour
- 2⁄3 cup milk
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 4 tablespoons unsalted butter
- confectioners' sugar, for dusting
Directions See How It's Made
- Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat.
- In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
- Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
- Melt the butter in the skillet and add the batter, spreading the fruit evenly.
- Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
- Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar.
- Cut into wedges and serve with the remaining fresh berries.