Dutch Baby

Prep 5 min

|

Cook 25 min

|

Ready in 30 min

Preheating your cast iron skillet before adding your batter makes this pancake a crispy golden treat. Top with fresh fruit and whipped cream for an easy dessert.

Ingredients

  • 3   eggs
  • ½ cup (125 mL) milk
  • 1 tbsp (15 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • ⅛ tsp (0.5 mL) salt
  • ½ cup (125 mL) all-purpose flour
  • 4 tbsp (60 mL) butter (½ stick), cut into pieces
  • ½ cup (125 mL) strawberries, stems removed
  • 1 cup (250 mL) heavy whipping cream
  • 1 tbsp (15 mL) powdered sugar, plus additional for dusting
  • 1 tsp (5 mL) vanilla extract
  • ¼ cup (60 mL) blueberries

Directions

  1. Place the 10" (25-cm) Cast Iron Skillet into the oven and preheat to 425°F (220°C).

  2. Whisk the eggs, milk, sugar, vanilla, and salt together in a medium bowl. Then, whisk in the flour.

  3. When the oven is preheated, carefully remove the skillet from the oven and add the butter, swirling it to melt.
  4. Pour the batter into the skillet and return it to the oven. Bake for 20 minutes. Reduce the oven temperature to 350°F (180°C) and bake for 5 more minutes.
  5. Meanwhile, slice the strawberries with the Quick Slice. Add the heavy cream, powdered sugar, and the vanilla to the Whipped Cream Maker; replace and lock the lid. Pump the handle to make whipped cream.

  6. Remove the skillet from the oven. Serve the Dutch baby with the strawberries, blueberries, whipped cream, and powdered sugar.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 320, Total Fat 25 g, Saturated Fat 15 g, Cholesterol 160 mg, Sodium 105 mg, Carbohydrate 17 g, Fiber 1 g, Total Sugars 8 g (includes 5 g added sugar), Protein 6 g

Cook's Tips:

Watch this recipe be made:

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