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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Ingredients

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

Topping:

  • 3 oz raspberries
  • 3 oz blackberries
  • 3 oz blueberries
  • 1/2 lb strawberries halved
  • Vanilla Ice Cream

For garnish:

  • Icing/confectioners' sugar
  • Fresh mint leaves

Instructions

  • 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.

Nutrition Information:

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