Description
This Dutch Baby Pancake with Macerated Berries and Whipped Cream is a delightful and impressive breakfast treat. The puffed oven-baked pancake is light and fluffy, complemented perfectly by sweet, macerated berries and rich homemade whipped cream. It’s easy to prepare, making it ideal for weekend brunches or special occasions.
Ingredients
Pancake and Batter
- 3 cups berries
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1 cup milk
- 1 cup flour
- 6 large eggs
- 1/4 teaspoon salt
Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
Optional Toppings
- butter
- lemon juice
- syrup
Instructions
- Macerate Berries: In a small bowl, stir together the berries and granulated sugar until the berries are evenly coated. Allow the mixture to sit at room temperature while you prepare the pancake to let the berries release their natural juices and become sweetened.
- Preheat Oven and Prepare Skillet: Set your oven to preheat at 425°F (220°C). Place a 12-inch heavy-bottomed or cast-iron skillet inside the oven to heat up along with it. Once preheated, carefully remove the hot skillet and add the butter, letting it melt fully and become bubbly. Return the pan to the oven to keep it hot, watching carefully to ensure the butter does not burn.
- Make Batter: While the oven heats and the butter melts, combine the milk, flour, eggs, and salt in a blender. Blend on medium-high speed for about 10 to 30 seconds until the batter is smooth and frothy, ensuring there are no lumps and it has incorporated air for fluffiness.
- Bake the Dutch Baby: When the butter is fully melted, quickly but carefully pour the prepared batter into the hot skillet. Place it back in the oven and bake for 20 to 25 minutes until the pancake rises puffily and turns golden brown on top.
- Prepare Whipped Cream: While the pancake is baking, pour the heavy whipping cream and powdered sugar into a medium bowl. Using an electric mixer, beat the mixture for a few minutes until the cream thickens and soft peaks form, indicating it’s ready to serve.
- Serve: When the pancake is done, carefully remove the hot skillet from the oven. Lightly dust the Dutch Baby with powdered sugar, slice it into 6 servings, and serve immediately topped with the macerated berries, freshly whipped cream, and optional toppings like extra butter, lemon juice, or syrup as desired.
Notes
- Using a cast-iron skillet ensures even heating and helps the Dutch Baby rise perfectly.
- Serve immediately for best texture, as the pancake will deflate as it cools.
- You can vary the berries based on season or preference—strawberries, blueberries, raspberries, or blackberries all work well.
- For a dairy-free option, substitute butter with coconut oil and heavy cream with coconut cream.
- Do not open the oven door while baking to prevent the pancake from collapsing prematurely.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
