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
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. Blend until smooth and free of lumps, about 20 seconds.
- In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately place the skillet in the oven. Bake until the pancake is deep golden brown and puffed up around the edges, about 18 minutes.
- Remove the pancake from the oven, add the mixed berries to the center, and dust with powdered sugar. Slice into pieces and pour maple syrup over the top. 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: 340kcal | Carbohydrates: 31g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 387mg | Potassium: 208mg | Fiber: 1g | Sugar: 7g | Vitamin A: 728IU | Vitamin C: 0.5mg | Calcium: 113mg | Iron: 2mg