Lemon Dutch Baby with Strawberries & Blueberries
A light and fluffy pancake baked to perfection, topped with fresh strawberries and blueberries, perfect for impressing guests at breakfast or brunch.
Ingredients
For the batter
- 3 large large eggs
- ¾ cup whole milk Can substitute with 2% or almond milk
- ¾ cup all-purpose flour Can use a gluten-free flour blend as a substitute
- 4 tablespoons unsalted butter For melting in the skillet
- ¼ cup granulated sugar
- 1 table spoon zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 pinch salt
For the topping
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- to taste powdered sugar for dusting Optional
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, whole milk, flour, granulated sugar, lemon zest, vanilla extract, and a pinch of salt until smooth.
- Place a cast-iron skillet in the oven for about 5 minutes. Meanwhile, add the 4 tablespoons of unsalted butter to the hot skillet and let it melt.
Baking
- Carefully remove the skillet from the oven, pour in the batter, and swirl slightly to coat the melted butter.
- Return the skillet to the oven and bake for 20 minutes or until it puffs up and is golden brown.
Serving
- Remove from the oven, top with fresh strawberries and blueberries, and dust with powdered sugar if desired.
- Serve immediately as it deflates quickly.
Notes
Feel free to swap the berries for any fresh fruit you have. The Dutch baby can be prepared ahead and stored in the fridge for a couple of hours before baking, just let it reach room temperature before using.