Puffed Lemon Berry Dutch Baby

A dramatic oven-puffed skillet pancake with custardy center and crisp edges, scented with lemon zest and topped with fresh berries.

• Prep: 5 min
• Cook: 18 min
• Total: 23 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Low-Sodium
• Low-Calorie

Tags

• bake
• quick
• sweet
• fresh
• comfort food

Ingredients

• 4 eggs (at room temperature)
• 1 cup whole milk (lukewarm)
• 1 cup all-purpose flour
• 2 tablespoon granulated sugar
• 1 teaspoon lemon zest (finely grated)
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 3 tablespoon unsalted butter
• 1.5 cup mixed berries (sliced strawberries and blueberries)
• 1 tablespoon powdered sugar (for dusting)

Instructions

1. Place a 12-inch cast iron skillet or oven-safe baking dish on the middle rack of your oven and preheat to 425 degrees F.
2. Add the eggs, whole milk, all-purpose flour, granulated sugar, lemon zest, vanilla extract, and salt to a blender; blend on high for 30 seconds until completely smooth and frothy.
3. Carefully remove the hot skillet from the oven, drop in the unsalted butter, and swirl until completely melted and coating the bottom and sides.
4. Immediately pour the prepared batter into the center of the buttery skillet.
5. Return to the oven and bake for 16 to 18 minutes without opening the oven door, until the pancake is puffed high and deep golden brown around the edges.
6. Remove from oven, scatter the fresh mixed berries across the puffed center, dust lightly with powdered sugar, and slice into 5 wedges to serve immediately.

Notes

Best eaten fresh out of the oven when puffed and warm. Blending the room-temperature eggs and warm milk creates maximum puff.

Nutrition (per serving)

• Calories: 270
• Protein: 9.1 g
• Carbohydrates: 31.5 g
• Fat: 11.5 g
• Fiber: 2.8 g
• Sodium: 191 mg
• Saturated Fat: 5.9 g
• Sugar: 11.2 g
• Cholesterol: 157 mg