Fluffy Dutch Baby with Summer Berries
30 min · Easy
#breakfast#quick#vegetarian
Part pancake, part popover, pure drama: a single batter billows up the sides of a hot pan into a golden, custardy cloud, then collapses into a crater you fill with juicy berries and a squeeze of lemon. A show-stopping breakfast with almost no effort.
Ingredientsfor 4 portions
- 3 large egg Large Eggs
- 90 g All-Purpose Flour
- 180 ml Whole Milk
- 3 tbsp Butter
- 12 g Granulated Sugar
- 1 tsp Vanilla Extract
- 150 g Blueberries
- 150 g Strawberries, hulled and halved
- 1 Lemon, zest and juice
Steps
- Heat the oven to 220°C and slide a large ovenproof skillet inside to get blazing hot — a screaming-hot pan is what makes a Dutch baby billow dramatically up the sides.
- Blitz or whisk the eggs, flour, milk, sugar and vanilla into a smooth, thin batter and let it rest a few minutes; lukewarm batter rises best.
- Carefully add the butter to the hot skillet and swirl until foaming and it coats the sides, then immediately pour in the batter and return to the oven.
- Bake for 18–20 minutes until puffed, deeply golden and crisp at the edges. Don't open the oven early or it will deflate.
- Tumble the berries into the billowing centre, add a squeeze of lemon and a little zest, and serve at once while it's still dramatically puffed.
