Brunch is the ultimate meal for me. There are few things more satisfying than waking up late on the weekends and indulging in a smorgasbord of sweet and savory treats. From stuffed french toast to bacon, egg & cheese, I’m a lover of it all (healthy, right?). That being said, I was looking to expand my cooking repertoire beyond traditional pancakes and waffles. Pair that desire with a new found love for cast iron pans and voila! — the perfect marriage of these two things is the dutch baby pancake.
Not only is the name cute, but the dutch baby also brings a wow factor to the brunch table. Behold the photographic evidence below:
The dutch baby pancake with mixed berries I made was just as tasty as it looks. I sort of improvised the recipe from a variety of other dutch baby pancake recipes swirling around the internet (unlike other baking projects, this isn’t an exact science). It was a culinary hit with my fellow brunch mates. Try out my recipe below and let me know how it turns out for you!
Dutch Baby Pancake w/ Berries Recipe
1 cup all-purpose flour
1/3 cup sugar
4 large farm-fresh eggs
1 cup whole milk
1/4 tsp orange or lemon zest
Pinch of salt
2 Tbsp butter
1 1/2 cup mixed berries
Optional: Extra fresh berries and confectioner’s sugar for serving.
Preheat the oven to 400 degrees. Blend the flour, sugar, eggs, milk, citrus zest, and salt in a bowl (I use an immersion blender). Heat a 12″ cast iron skillet on the stove on medium heat. Melt the butter in the skillet. Once the butter is melted, pour the batter into the skillet. Sprinkle the mixed berries on top of the batter. Place the skillet w/ batter into the preheated oven for 20-25 minutes or until the dutch baby pancake is brown on the edges and cooked through. Transfer the skillet to a trivet, sprinkle with confectioner’s sugar and it’s ready to serve!
* Don’t forget to turn your oven light on and watch this baby rise while it cooks! It’s pretty awesome and similar to how a souffle rises.