A Dutch Baby pancake, a German pancake, a Bismarck or a Dutch puff – never mind what you call it, it’s a nice change from our regular Sunday morning pancake ritual.
Interesting how the dutch baby puffs up and browns inside the cast iron skillet. Be careful not to peek inside the oven too many times or your dutch baby may collapse prematurely. The result is a puffed pancake, browned and a bit crispy on the bottom and the edges – similar to a fresh popover or Yorkshire pudding.
The berries and a light sprinkle of powdered sugar perfects this dish with just the right amount of tart and sweet. This dish is surprisingly light, but also very filling. Also, don’t be surprised…it does collapse shortly after you remove the skillet from the oven.
Mixed-Berry Dutch Baby
Adapted from Food & Wine / Grace Parisi
3 large eggs
1/2 teaspoon finely grated lemon zest
1/3 cup sugar
Pinch of salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups raspberries
2 cups blackberries
4 tablespoons unsalted butter
Confectioners’ sugar, for dusting
Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar. Cut into wedges and serve with the remaining fresh berries.