Dutch Baby Pancake
Baked Goods, Breakfast, Desserts
Ingredients
Dutch Baby
1 cup all-purpose flour
4 large eggs
1 cup whole milk
1/2 teaspoon salt
1 Tbsp sugar (optional)
4 tablespoons unsalted butter, melted
Toppings
1 tablespoon powdered sugar, for dusting
1/2 cups mixed berries ((bluerries and raspberries)
maple syrup or honey
Directions
Preheat the oven to 450°F.
Blend the flour, eggs, milk, salt, sugar (if using) and half of the melted butter for about 20 seconds, until the batter is smooth.
In a 10-inch cast-iron skillet or baking pan, heat the remaining melted butter over high heat until it’s foamy.
Add the batter and immediately put the skillet/pan in the oven.
Bake until the pancake is a deep golden brown and puffed up on the edges, about 18 minutes.
Remove from the oven, add the mixed berries in the center of the pancake and dust with powdered sugar.
Slice into pieces and pour maple syrup or honey over. Serve warm.
Notes
I used blueberries and raspberries. You may also use blackberries and strawberries.
Nutrition
Calories 298 kcal
Saturated Fat 9g
Cholesterol 199mg
Sodium 381mg
Potassium 174mg
Carbohydrates 29g
Protein 10g
Calcium 102mg
Iron 2.2mg