Berry Dutch Baby

A Dutch baby is a delicious German pancake that can be either sweet or savory. Here it’s sweet-- with lots of ripe berries and makes a delicious dish for breakfast or brunch!

Prep Time: 10 minutes    Bake Time: 20-22 minutes

WHAT YOU NEED:

3 large eggs

1/2 teaspoon finely grated lemon zest

1/3 cup sugar

¼ tsp. salt

2/3 cup all-purpose flour

2/3 cup low fat milk

1 cup strawberries, stems removed, cut into ¼-inch slices

1 cup blackberries

1 cup blueberries

3 Tbsp. unsalted butter

MAKING IT:

Preheat the oven to 425F°. Rinse the fruit and pat dry, slice the strawberries. Combine all fruit in a small bowl; set fruit aside.

In a medium bowl, whisk eggs, lemon zest, sugar and salt until the mixture is foamy and a light yellow in color. Add the flour and milk and whisk until smooth. Set batter aside.

Place a 10-inch cast-iron or oven-proof skillet on the stovetop over medium heat.  Melt the butter in the skillet. Remove skillet from the heat and pour batter into the skillet. Add 2 cups of the mixed berries (reserve 1 cup for serving), spreading berries out evenly.

Bake in the center of the oven for 20-22 minutes, until edges are browned and puffed and the center is lightly browned. Sprinkle with confectioners' sugar, if desired. Cut into wedges and serve warm, garnished with reserved fresh berries. Refrigerate any leftovers. Makes 6 servings.

NUTRITION:

Nutrition Information per serving (1/6 recipe): 210 Calories; 8g Total Fat; (4.5g Sat Fat; 0g Trans Fat); 105mg Chol; 140mg Sodium; 28g Total Carb; (2g Fiber; 16g Total Sugars; 11g Added Sugars); 6g Protein

TIPS:

Try this recipe with any combination of berries—chopped peaches or nectarines can also be used in place of some of the berries.

For a nice puffy Dutch baby, have eggs and milk at room temperature.  Be sure to whisk eggs until they are very foamy!