Berry Dutch Baby Puffed Pancake {RECIPE}

Today, Rachel of Sugar-Coated Inspiration is sharing a recipe for a dutch baby puffed pancake.  Truth be told, I’ve always been kind of intimidated by the idea of a puffed pancake (I’ll happily order these to reckless abandon in my favorite pancake houses, but the idea of trying to recreate one myself seemed a little daunting.)  But guess what?  The dutch baby pancake couldn’t be more simple.

And the raspberries and blueberries on top give this pancake a fresh Summer spin – perfect for fourth of July brunch celebrations … or really any celebration for that matter (pancakes are worth celebrating, always).

BLUEBERRY + RASPBERRY DUTCH BABY PANCAKE

{puffed pancake}

Serves 4 – 6 people.

INGREDIENTS

1 tbsp butter
½ cup of milk
2 whole eggs + 1 egg white
1 tbsp vanilla extract
½ cup flour
½ tsp. of cinnamon
3 tbsp. brown sugar (2 for the batter, 1 for the berry topping)
A pinch of salt
1 pint of blueberries (1/2 cup into the batter, the rest as garnish)
1 pint raspberries (1/2 cup into the batter, the rest as garnish)
1 lemon (you’ll just need a squeeze for the fresh berry topping)
Powdered sugar (for dusting on top)

DIRECTIONS

Place an ovenproof skillet into the oven as you allow the oven to preheat to 425°F.  If you have a cast iron pan, use it!

In a blender, combine milk, eggs, vanilla, flour, cinnamon, sugar, and salt – blend until mix is completely smooth and aerated.

Once the pan and oven are heated, carefully remove the pan with a glove and add 1 tbsp of butter, allowing it to melt. Swirl the melted butter around to coat the skillet, and then pour the pancake mixture into the hot skillet. Quickly scatter the ½ cup of blueberries and raspberries (total of 1 cup of berries) on top of the batter. Return the skillet to the oven and cook for about 20 minutes. The Dutch baby will puff up around the edges, turning golden brown and crisp, leaving a thin and dense, almost bread pudding-like, center.

While the Dutch baby bakes, make the fresh lemony berry topping. Combine the remaining berries with 1 tbsp. of brown sugar and about a tsp. of lemon juice. Mix and briefly refrigerate.

After 20 minutes, take the Dutch baby out of the oven, top with berry topping & dust with powdered sugar. Serve with warm maple syrup. The pancake will fall quite quickly once removed from the oven, so serve immediately for the prettiest presentation!

Recipe created by Sugar-Coated Inspiration // Adapted via Food Network, The Kitchen Paper, and Chasing Some Blue Sky

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