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3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
2 tablespoons sugar
1 tablespoon vanilla
¼ teaspoon salt
Zest from one lemon
4 tablespoons butter
2 cups mixed berries of your choice
2 Tablespoons powdered sugar

Preparation

1
Heat the oven to 425 F Place a cast iron pan (preferably 12-13 inches) or any ovenproof skillet in the oven.
2
With a blender or hand whisker, blend the three whole eggs and ¾ cup of all-purpose milk with ¾ cup of flour, two Tablespoons of sugar, one Tablespoon of vanilla extract, ¼ teaspoon of salt, and the zest of one lemon until it all comes together. Allow the batter to rest for ten minutes. Open the oven, pour the butter into the hot pan, and swirl it around. Close the door for 30 seconds, ensuring the butter doesn't turn brown. Pour the batter mixture into the prepared baking pan and bake the pancake for 15-18 minutes or until golden brown and puffed up.
3
Remove and quickly spread the fresh berries in the middle. Top with powdered sugar and serve with warm maple syrup. Enjoy!

Rana’s Notes!

If you have leftovers, you can store the baby Dutch pancake in an airtight container in the refrigerator for up to two days. To reheat, preheat your oven to 350°F (175°C), place the pancake on a baking sheet, and warm it in the oven for 5-7 minutes. Alternatively, you can reheat individual slices in the microwave for about 30 seconds, but keep in mind that the texture may be less crispy. To freshen up the pancake, you can top it with fresh fruit or a drizzle of maple syrup. You can also spread some jam over it for an extra burst of flavor. Whether you enjoy it plain or with toppings, this Dutch baby pancake is a delicious breakfast or brunch dish that's sure to impress.