Berry Dutch Baby Pancake

There’s just something about a warm, juicy, blueberry popping in your mouth.  When you bake them in a Berry Dutch Baby Pancake amazing things can happen.  Top it with a little butter, strawberries, raspberries, and blackberries, a drizzle of fresh lemon juice, add a sprinkle of powdered sugar, and your son may say, “You hit a home run,” like mine did!

Your effortless Berry Dutch Baby Pancake will be in the oven in about ten minutes.  Remember the commercial when the cook sprinkles flour on her face and then reads a book?  Well, have an extra tablespoon of flour on hand!  While the dutch baby is baking, squeeze a couple of lemons, wash and stem a few strawberries, and kick back.

Five minutes before it’s ready, make sure your fans are surrounding the table and ready to eat.  You’ll want them there, cause a dutch baby is like a soufflé, golden, puffed, and pretty.  The breathtaking presentation ends quickly and you deserve a few oohs and aahs!

How to:  Preheat oven to 400˚ degrees.  Grate some lemon zest.  Add it to a quart measuring cup or a blender jar along with the eggs, milk, flour, sugar, and salt.  Blend it briefly, over mixing will make the pancake tough and a few lumps are OK.

Melt 2 Tablespoons of butter.  Heat a 12-inch cast iron skillet over high heat on the stove.  Quickly add the butter, then the batter, and sprinkle with fresh blueberries.

Put the skillet in the oven and bake until puffed and cooked through, about 20 minutes.

Slice and serve, topped with a mix of fresh strawberries, raspberries, and blackberries if desired, a drizzle of fresh lemon juice and a touch of butter.  Sprinkle with powdered sugar and serve with love.  Enjoy every bite!

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Do you shy away from fresh citrus juice?   Make quick work of it with Chef’n Fresh Force Citrus Juicer.  I use mine to squeeze small oranges, tangerines, limes, and lemons.  It doesn’t require hand strength, and loves the dishwasher.