mixed-berry dutch baby

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
Serves 6-8

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.


>scandinavian almond cake

>Mmmm… good… celebrating my Norwegian heritage with this one. Now, I must learn to make lefse.

You need a special pan for this one. I had Jeff get mine at a Scandinavian gift shop (even though the pan itself was made and manufactured in Germany – it’s called rehruckenform, and looks like a ridged log.)

Note to self – you must follow recipe and be sure it stays in the oven long enough. First time I made it, I thought it was golden brown on the edges, but it was not baked in the middle. Ugh. I was so frustrated.

But, I am stubborn and determined, so I baked another one about a week later. This time, left in the oven for about an additional 15 minutes and it turned out much better. All was gobbled up within a couple of days.

Scandinavian Almond Cake

Spray pan with cooking spray.

1 1/4 c. sugar
1 egg
1 1/2 tsp. almond extract
2/3 c. milk

Beat these ingredients well.

Add the following:
1 1/4 c. flour
1/2 tsp. baking powder

1 stick margarine (I was told I must use margarine and not butter, but at some point, I may try butter. I’m not much a fan of vegetable oil spread.)

Mix everything well.

Spread in prepared pan. (Before adding batter, you can also sprinkle sliced almonds on the bottom…) Bake at 350 degrees for 50 – 60 minutes. Edges must be golden brown.

Cool in pan before removing. Cake will break if removed too soon. Sprinkle with powdered sugar or make almond frosting/glaze to drizzle on top. (Check out the almond puff pastry recipe, which has an almond frosting that would work.)

Cut and serve.