Mixed Berry Dutch Baby
Dutch Babies look impressive with their dramatic, Frank Gehry-style peaks and puffs, but luckily the oven does all of the architectural heavy lifting for these baked pancakes. This rendition showcases berries, but the mild pastry is also delicious served with maple syrup and butter or fresh ricotta and lemon.
For the Dutch Baby
2 large eggs
1/2 cup whole milk
1/2 cup all purpose flour.
good pinch of sugar
good pinch of salt
3 tablespoons butter
For the Berries
A handful of blueberries
A handful of strawberries, quartered
A spoonful of sugar
Preheat oven to 425 degrees
Toss together blueberries, strawberries and sugar. Let sit and mascerate until your pancake is ready.
Whisk together eggs, whole milk, all-purpose flour and good pinches of sugar and salt.
Melt butter in a 10-inch oven-proof skillet over medium heat, pour in the batter and pop into your heated oven. Bake for 15 minutes, or until the edges of the pancake creep up the sides of your pan.
Spoon macerated berries over the center of the pancake and serve immediately