Instructions
10 steps · tick them off as you cookPlace a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes: a screaming-hot pan is essential for maximum puff.
15 minutesIn a blender, combine 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp vanilla extract, the zest of 1 lemon, and 1/4 tsp salt.
Blend on high 30 seconds until completely smooth and frothy; let the batter rest 10 minutes to relax the gluten.
10 minutesCarefully remove the hot skillet and add 3 tbsp unsalted butter, swirling until fully melted, foaming and lightly nutty (about 30 seconds).
Immediately pour the batter into the centre of the pan: it should sizzle on contact.
Return to the oven and bake 18-22 minutes, without opening the door, until the edges are dramatically puffed, deep golden and crisp.
18-22 minutesWhile it bakes, toss 2 cups mixed berries with 1 tbsp lemon juice and 1 tbsp sugar; let macerate to draw out their syrupy juices.
Remove the Dutch baby: it will deflate slightly, that's normal.
Dust generously with icing sugar and spoon the berries and their juices into the centre.
Cut into wedges and serve at once with a dollop of Greek yogurt or a drizzle of maple syrup.
Chef's tip
Make sure your eggs and milk are at room temperature before blending: cold liquids shock the hot butter and prevent that dramatic, showstopping rise.
Suggested pairing
Pair with a strong espresso or a chilled glass of prosecco to balance the sweet, buttery indulgence.
About this recipe
A dramatic oven-puffed pancake with crispy caramelized edges and a custardy centre, showered with icing sugar, fresh berries and a squeeze of lemon.
BrunchEasysweet-and-savouryfamily-friendlyfestivecreamy
