Dutch Baby Pancake with Fresh Berries
A golden Dutch Baby Pancake with crisp, buttery edges and a tender center, topped with a medley of fresh strawberries, blueberries, and raspberries. Finished with a delicate dusting of powdered sugar, this delightful dish is perfect for a cozy breakfast or brunch centerpiece.
Recipe - Natchitoches #604
Dutch Baby Pancake with Fresh Berries
0
Servings2
Cook Time30 Minutes
Calories415
Ingredients
2 large eggs
1/2 cup whole milk
1/2 cup flour
2 Tbs sugar
1/2 tsp salt
1/2 tsp vanilla extract
2 Tbs unsalted butter, melted
fresh berries, for garnish
powdered sugar, for dusting
Blackburn’s® Butter Maple Syrup, for serving
Directions
- Preheat oven to 425° F with a (10-inch) cast-iron skillet inside the oven. In a blender, add eggs, milk, flour, sugar, salt and vanilla. Blend the batter until smooth and frothy, about 30 to 45 seconds.
- Remove hot skillet from oven. Add melted butter. Swirl pan to coat surface. Immediately pour batter into the center. Bake for 20 minutes. Do not open the oven while baking. The pancake will puff up in the center, and the edges will be golden and crispy when done.
- Remove from oven. Serve with fresh berries, powdered sugar and syrup, if desired.
Nutritional Information
Calories: 415, Fat: 18 g (10 g Saturated Fat), Cholesterol: 222 mg, Sodium: 487 mg, Carbohydrates: 52 g, Fiber: 2 g, Protein: 12 g.
0 minutes
Prep Time
30 minutes
Cook Time
2
Servings
415
Calories
Shop Ingredients
Makes 2 servings
Brookshire's Large White Eggs - 6 Each
$3.14$0.52 each
Brookshire's Whole Milk - 0.5 Gallon
$2.68$5.36/gal
Not Available
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
Not Available
Not Available
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.48$1.37 each
Fresh Strawberries - 1 Pound
$3.28$3.28/lb
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.48$1.24/lb
Blackburn's Syrup, Pancake & Waffle, Butter Pecan - 24 Fluid ounce
$3.28$0.14/fl oz
Nutritional Information
Calories: 415, Fat: 18 g (10 g Saturated Fat), Cholesterol: 222 mg, Sodium: 487 mg, Carbohydrates: 52 g, Fiber: 2 g, Protein: 12 g.
Directions
- Preheat oven to 425° F with a (10-inch) cast-iron skillet inside the oven. In a blender, add eggs, milk, flour, sugar, salt and vanilla. Blend the batter until smooth and frothy, about 30 to 45 seconds.
- Remove hot skillet from oven. Add melted butter. Swirl pan to coat surface. Immediately pour batter into the center. Bake for 20 minutes. Do not open the oven while baking. The pancake will puff up in the center, and the edges will be golden and crispy when done.
- Remove from oven. Serve with fresh berries, powdered sugar and syrup, if desired.