This Berry Dutch Baby recipe has become a new family favorite. My kids love pancakes, and this is a really fun, easy twist. I have to admit, I am the kind of person who never gets a griddle-full of regular pancakes just right. Typically, one side is undercooked and one is a bit burnt. With a Dutch baby — a colossal pancake that you start on top of the stove and then pop into the oven in a cast iron skillet — there’s no tending to and checking on done-ness. Into the oven it goes, and it emerges sizzling, steaming and golden brown. You cut it like a pizza, pass the maple syrup, and watch it disappear.
I found this Berry Dutch Baby recipe in Food & Wine, and just change up the fruit and use whatever I can find at the greenmarket or supermarket. The recipe was created by Ben Mims, a cookbook author, and has pomegranate juice to sweeten it. That’s probably another thing you can get creative with and switch up. I’ve found that no matter what you throw in, it’s fab. Enjoy!
INGREDIENTS
- 3/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup pomegranate juice
- 3 eggs
- 6 tablespoons salted butter
- 1 cup blueberries or other fruit
- Confectioners’ sugar, for dusting
STEPS
- Preheat the oven to 425°.
- In a bowl, whisk the flour with the milk, pomegranate juice and eggs until blended.
- In a 12-inch skillet, melt the butter over high heat until foamy. Pour in the batter and sprinkle on the fruit.
- Transfer the skillet to the oven and bake for 20 minutes, until the pancake is golden brown. Dust the pancake with confectioners’ sugar and serve immediately.
