Berry Dutch Baby
This berry dutch baby is an enormous pancake all baked in one skillet. It’s golden, crunchy outside edges with a moist, soft texture in the center. Perfected with a sprinkle of powdered sugar. (Jump to Recipe)
This dutch baby can be served with jam, maple syrup, fruit and much more!
If you’re one heck of a brunch person like me, be sure to check these out!:
If you make this Berry Dutch Baby, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Berry Dutch Baby
This berry dutch baby is an enormous pancake all baked in one skillet. It's golden, crunchy outside edges with a moist, soft texture in the center. Perfected with a sprinkle of powdered sugar.
Servings 2
Calories
Ingredients
- 1/2 cup milk
- 1/2 cup all purpose flour
- 2 eggs
- 1 egg white
- 1/4 cup and 2 tbsp powdered sugar divided
- 1 tbsp butter melted
- 1 tbsp cornstarch
- 1 lemon zested
- 1/4 cup strawberries sliced
- 2 tbsp sliced toasted almonds
Instructions
- Place a 10 inch cast iron skillet (or any oven-safe skillet) into the oven and preheat oven to 425 degrees F.
- In a blender or food processor, combine milk, flour, eggs, 1/4 cup sugar, butter, cornstarch, and lemon zest. Blend until well combined.
- Remove skillet from oven. With a nonstick cooking spray, coat the inside of the skillet.
- Pour batter into the hot skillet and top with strawberries and almonds.
- Return skillet to oven and bake for 20-22 mins. It will rise like a souffle, then fall when taken out of oven.
- Lightly dust with powdered sugar and serve.
