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A photo of a dutch baby pancake in a cast iron skillet topped with whipped cream and fresh berries with one piece removed and a fork and knife laying on the side of the pan.

Dutch Baby Pancake

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Description

A light and buttery pancake that puffs up in a skillet in the oven and then gets piled up with creamy whipped cream and berries!

Ingredients 

  • 1 Cup Flour
  • 1 Cup Milk
  • 1/4 Teaspoon Lemon Zest, Fresh
  • 1 pinch Kosher Salt
  • 6 Eggs, Large
  • 4 Tablespoons Butter

Instructions

  • Heat the oven to 425.
  • Mix the first 5 ingredients by pulsing in a blender. (code OHSWEETBASIL20 at Blendtec if you need one).
  • Place the butter in a 10" cast iron skillet and place in the oven until the butter is melted and bubbling.
  • Remove from oven and pour batter in.
  • Place back in oven and bake for 20 min.
  • The edges should rise up like a bowl when done.
  • Remove dutch baby from the oven and fill with whipped cream, berries and sprinkle with a heavy dousing of powdered sugar.

Nutrition

Serving: 1sliceCalories: 231kcalCarbohydrates: 18gProtein: 9gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 188mgSodium: 153mgPotassium: 139mgFiber: 1gSugar: 2gVitamin A: 537IUVitamin C: 1mgCalcium: 76mgIron: 2mg
Author: Sweet Basil
Course: 300 + Back to School Recipes Every Kid Loves
Cuisine: American