Dutch Baby with Berries

This large, fluffy pancake is excellent for breakfast, brunch, lunch or dessert any time of year. It comes together in about five blessed minutes. Just dump all of the ingredients into a mixer, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes and a few toppings later- nirvana!

5 from 2 votes

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Course: Breakfast, Brunch, Dessert, Lunch

Cuisine: American, American Northwest, German, North American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Stand Mixer with paddle and whisk attachments
10- inch cast iron skillet

Ingredients

½ cup Milk
3 large Eggs
½ tsp Vanilla extract
½ cup Flour
1 tbsp Sugar
1 pinch Ground nutmeg
⅓ cup Unsalted European butter
¼ tsp salt
Assorted fresh berries (optional)
Powdered sugar (optional garnish)
12 link Breakfast sausage (optional)

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Instructions

Make Dutch Baby

Place a heavy cast iron skillet in the oven and preheat oven to 400°F (200°F).
In a blender, beat the milk, eggs, and vanilla until combined. Slowly add the flour, granulated sugar, nutmeg, and salt and continue to beat until light and smooth.
After 5 minutes, carefully remove skillet from the oven. Add butter to the skillet and immediately return to the oven. As soon as butter is melted, remove the skillet and swirl the melted butter to coat the bottom and sides. Immediately pour the batter into the hot skillet and return skillet to oven to bake until golden brown, about 20 minutes.
When Dutch Baby is done, move it to a serving plate (or leave in skillet) and fill center with berries. Sprinkle with powdered sugar, cut into wedges, and serve. Sausages or whipped cream on the side make great accompaniments.

Notes

Batter can be made in advance and refrigerated.

Nutrition