Summer Fruit Dutch Baby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 servings
Delicious Dutch Baby pancake, topped with lots of fresh Summer fruit and ice cream. An easy and pretty Summer dessert!
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Dutch Baby Batter:
- 4 Tbsp unsalted butter DIVIDED
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt or pinch of table salt
- 3 oz raspberries
- 3 oz blackberries
- 3 oz blueberries
- 1/2 lb strawberries halved
- Vanilla Ice Cream
- Icing/confectioners' sugar
- Fresh mint leaves
Melt 2 Tbsp. in the microwave just until melted (not too hot - cool a bit if necessary) and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend the batter until well mixed and frothy. Let sit in blender while the oven preheats.
Preheat oven to 425F. Once oven is preheated, place remaining 2 Tbsp of butter into a 10-inch (top diameter) cast-iron skillet. Place into preheated oven for 3-4 minutes, or until butter is melted and skillet is warmed. Remove skillet from oven and swirl butter around the bottom.
Briefly re-blend the batter, then pour into hot skillet. Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it's removed from the oven. Don't despair. That's what it is supposed to do.
Top pancake with fruit and a couple of scoops of ice cream. Generously with powdered sugar. Garnish with fresh mint, if you like.
Calories: 281kcal | Carbohydrates: 28g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 191mg | Potassium: 259mg | Fiber: 3g | Sugar: 10g | Vitamin A: 595IU | Vitamin C: 36.4mg | Calcium: 86mg | Iron: 2mg