Dutch Baby Pancakes with Fresh Berries
Serves
4
Prep Time
10 min
Cook Time
20 min
Print Recipe
As tempting as it may be to peek, the key to the success of these pancakes is to make sure no heat escapes from the oven during baking. So keep the oven light on and the oven door closed!
Ingredients
- 5 eggs
- 1 ¼ cups (315 mL) all-purpose flour
- 1 cup (250 mL) milk
- 2 tbsp (30 mL) granulated sugar
- 2 tbsp (30 mL) butter
- 4 lemon wedges
- 2 tbsp (30 mL) icing sugar
- 2 cups (500 mL) assorted fresh berries, such as strawberries, raspberries, blueberries and blackberries
Instructions
- Step 1
Preheat oven to 400°F (200°C). Combine eggs, flour, milk and granulated sugar in blender; purée until smooth.
- Step 2
Prepare two 8-inch (2 L) metal cake pans by adding 1 tbsp (15 mL) butter to each pan. Place in oven for 2 minutes or until butter is bubbling.
- Step 3
Carefully swirl melted butter to evenly coat each cake pan. Without removing from oven, divide batter evenly between pans. Bake for 15 to 18 minutes or until pancakes are puffed and golden around the edges.
- Step 4
Quickly slide onto a cutting board. Dust icing sugar and squeeze lemon over top. Serve immediately with fresh berries.
Tips
Tip:
Add a dollop of lightly sweetened whipped cream for an extra something special.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 340 |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 46 g |
| Fibre | 4 g |
| Sugars | 15 g |
| Protein | 10 g |
| Sodium | 107 mg |