Sunday Brunch: Dutch Baby with Fresh Berries

1606278_692012374208256_1620097050319209007_o2.png

For this Sunday’s edition of Breakfast in Bed(Stuy), I chose to make a favorite brunch dish of mine that’s perfect for a crowd and the end of summer… a Dutch Baby with raspberries and blackberries.

Breakfast in Bed(stuy) / Dutch Baby with Fresh Berries

I’ve never had a Dutch baby before, but they’ve intrigued me since I first read about them. (Typing that sentence sounds super creepy…)

A Dutch Baby, which either has the best or worst name of a sweet breakfast dish, is a glorified pancake. These Bismarcks or Dutch puffs as they are also often called are said to have been introduced in a cafe in Seattle. They’re similar to a German pancake and baked in a cast iron or metal pan where the batter puffs and then falls almost like a soufflé after baking. It’s basically the frittata of the pancake world if you will.

Breakfast in Bed(stuy) / Dutch Baby with Fresh Berries

This would be a great brunch recipe for a crowd and is sure to impress! I love the colors of the fresh berries, bought from my local farmer’s market of course. The batter is light and fluffy and the berries give a nice tartness.

Dutch Baby with Fresh Berries 

Adapted from Food and Wine

3 large eggs

1/2 tsp finely grated lemon zest

1/3 cup sugar

Pinch of salt

2/3 cup all-purpose flour

2/3 cup milk

2 cups raspberries

2 cups blackberries

4 tbsp unsalted butter

Breakfast in Bed(stuy) / Dutch Baby with Fresh Berries

Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. 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. Add 1 cup each of the raspberries and blackberries.

Breakfast in Bed(stuy) / Dutch Baby with Fresh Berries

Melt the butter in the skillet and add the batter, spreading the fruit 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. Transfer the skillet to a trivet and cut into wedges and serve with the remaining fresh berries.

Breakfast in Bed(stuy) / Dutch Baby with Fresh Berries

And there you have it, a seasonal, fresh brunch dish. I dare say, I like this better than heavy American pancakes. You could go with almost any fruit — apples would be great further into fall — and a dusting of confectioners sugar wouldn’t hurt!

Breakfast in Bed(stuy) / Dutch Baby with Fresh Berries

Bon appétit!

Sunday Brunch: Dutch Baby with Fresh Berries
 
Author:
Ingredients
  • 3 large eggs
  • ½ tsp finely grated lemon zest
  • ⅓ cup sugar
  • Pinch of salt
  • ⅔ cup all-purpose flour
  • ⅔ cup milk
  • 2 cups raspberries
  • 2 cups blackberries
  • 4 tbsp unsalted butter
Instructions
  1. Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. 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. Add 1 cup each of the raspberries and blackberries.
  2. Melt the butter in the skillet and add the batter, spreading the fruit 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. Transfer the skillet to a trivet and cut into wedges and serve with the remaining fresh berries.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: