Dutch Baby
Easy Dutch Baby with 5 ingredients and 5 mins prep time. The best Dutch Baby pancake recipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.
Servings: 4 People
Calories: 298kcal
Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar for dusting
- 1/2 cups mixed berries blueberries and raspberries
- Maple syrup
Instructions
- Preheat the oven to 450°F (232°C).
- In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.
- In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color 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 over. Serve warm.
Video
Notes
Recipe Source: Cravings by Chrissy Teigan.
I used blueberries and raspberries. You may also use blackberries and strawberries.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 29g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 199mg | Sodium: 365mg | Fiber: 2g | Sugar: 5g