Imagine a breakfast dish that's part pancake, part soufflé, and entirely Instagram-worthy – that's the Raspberry Dutch Baby! This stunning German-inspired creation is about to transform your morning routine from mundane to magnificent. With its dramatic puffed edges, custardy center, and burst of fresh raspberries, this pancake isn't just a meal; it's a culinary performance that will make your taste buds dance and your breakfast guests absolutely amazed.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 cup raspberries
- 2 tablespoons butter
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe heavy skillet in the oven while it heats to ensure the pan gets very hot.
- In a blender, combine eggs, milk, flour, sugar, and vanilla extract. Blend on high speed for 30-45 seconds until the mixture is smooth and completely combined, with no lumps of flour remaining.
- Carefully remove the hot skillet from the oven using oven mitts. Add butter to the skillet, swirling to coat the entire bottom and sides of the pan as the butter melts.
- Immediately pour the prepared batter into the hot buttered skillet. Quickly scatter fresh raspberries evenly across the surface of the batter.
- Return the skillet to the oven and bake for 15-20 minutes. The Dutch baby will puff up dramatically and turn golden brown around the edges, with a slightly custardy center.
- Remove from the oven and let the pancake rest for 2-3 minutes. The pancake will begin to deflate slightly, which is normal.
- Dust with powdered sugar if desired, and serve immediately while still warm. Cut into wedges and serve directly from the skillet.
- Optional: Serve with additional fresh raspberries, a drizzle of maple syrup, or a dollop of whipped cream for extra indulgence.
Tips
- Ensure your skillet is scorching hot before adding batter – this is crucial for achieving that signature dramatic rise.
- Use a blender for the batter to guarantee a smooth, lump-free mixture that will create the perfect texture.
- Don't open the oven while baking, as temperature fluctuations can prevent the pancake from puffing up properly.
- Fresh raspberries are key – they add both flavor and a beautiful visual appeal to the dish.
- Serve immediately after baking for the best texture and most impressive presentation.
- Experiment with different toppings like powdered sugar, maple syrup, or whipped cream to customize your Dutch baby.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 145mg
