Dutch Baby with Berries
Also known as a German Pancake! It's essentially a sweet version of toad in the hole. Often seen using apples, but also fabulous with lots of other fruit. You'll end up with something that's impressively risen and golden brown at the edge, while being fruity and a bit custardy in the middle. Serve with cream, ice cream, creme fraiche… Or just enjoy it on its own!
- 3 large eggs
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons sugar
- Pinch of salt
- 90 g all-purpose plain flour (2/3 cup)
- 80 ml milk 2/3 cup
- 2 cups berries eg blackberries, raspberries
- 4 tablespoons extra virgin olive oil EVOO
- Icing sugar for dusting
- Preheat the oven to 210°C and place a 10-inch cast-iron skillet containing the 4tbsp olive oil inside to heat up.
- 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.
- Take the skillet carefully out of the oven and add the batter.
- Pour the fruit over the top, and spread evenly.
- Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
- Remove from the oven and dust the Dutch Baby with icing sugar.
- Cut into wedges and serve.
- I think this tastes better with something added to the batter just to give it an extra dimension. This version uses lemon zest, but a teaspoon of vanilla essence and / or a little nutmeg are lovely too. If you don’t have any of these don’t worry – it will still be delicious.
- The quantity of sugar can be varied quite significantly, it’s ok to omit completely, or go up to 5 or 6 tbsp.
- If you have a thermomix the batter can be made by putting all the ingredients in (except the olive oil, fruit, and icing sugar!) and mixing on speed 5 for 20 seconds, or until smooth.