A delicious dutch baby German pancake baked with fresh raspberries and blackberries. This easy one bowl batter allows you to whip up a special summer brunch with ease.
Recipe and more over at The Alchemist.
Dutch Baby with Fresh Berries
Recipe adapted from Grace Parisi from Food and Wine
3 large eggs
1/2 tsp. finely grated lemon zest
2/3 cup (129 g.) sugar
3/4 cup (88 g.) flour
3/4 cup (177 ml) whole milk
1 cup (165 g.) (about 6 oz.) raspberries
1 cup (165 g.) (about 6 oz.) blackberries
4 Tablespoons butter
Confectioners sugar for dusting
Preheat oven to 425 degrees Fahrenheit, 220 Celsius, Gas Mark 7.
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth.
Put a 12 inch cast iron skillet over medium heat on the stove. Add the butter and melt it. When the butter is melted remove from the heat and add the batter. Sprinkle the berries evenly over the batter. Put it in the preheated oven.
Bake it for about 22 minutes, until the edges are browned and puffed. It will puff up, then fall, like a souffle. (Unfortunately, the pictures of mine that you see, have fallen already). Dust with confectioners sugar and cut into wedges and serve.