Vanilla Dutch Baby with Lemon Berries

Name: Vanilla Dutch Baby with Lemon Berries
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Brunch
Ingredients: 3 large eggs; 160 ml whole milk; 0,66 cup all-purpose flour; 3 tbsp granulated sugar; 1 tsp vanilla extract; 1 lemon, zested and juiced; 0,25 tsp fine sea salt; 3 tbsp unsalted butter; 1,5 cup mixed berries; 2 tbsp icing sugar for dusting

A dramatic, cloud-like oven pancake with crisp golden edges and a custardy centre, showered with macerated berries and icing sugar.

Time: 32 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

10 steps · tick them off as you cook

Place a 10-inch cast-iron skillet on the middle rack and preheat oven to 425°F / 220°C for 15 minutes.
15 minutes
Meanwhile, toss 1.5 cups mixed berries with 1 tbsp granulated sugar and 1 tsp lemon juice; set aside to macerate.
In 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 for 30 seconds until completely smooth and frothy; let batter rest 5 minutes so the flour hydrates.
5 minutes
Carefully remove the hot skillet from the oven and drop in 3 tbsp unsalted butter, swirling until it foams and just starts to brown, about 20 seconds.
Immediately pour the batter into the centre of the skillet: do not stir.
Return to oven and bake 18-22 minutes, without opening the door, until the edges climb high and turn deeply golden.
18-22 minutes
Reduce heat and remove promptly; the Dutch baby will deflate slightly as it cools.
Spoon the macerated berries and their syrup into the centre.
Dust generously with icing sugar, finish with a squeeze of lemon and serve immediately.