Cast-Iron Berry Dutch Baby

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 4 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 2 cups mixed berries
• 1 tsp lemon zest
• 2 tbsp powdered sugar
• 1/4 cup maple syrup
• pinch smoked sea salt

Instructions

1. 1Place a 10- or 12-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F so the pan becomes screaming hot.
2. 2In a blender combine eggs, milk, flour, sugar, vanilla, and salt; blend on high until the batter is completely smooth and slightly frothy, about 30 seconds.
3. 3Let the batter rest five minutes while the oven finishes preheating; this helps the Dutch baby puff dramatically.
4. 4Carefully remove the hot skillet, add butter, and swirl until it melts, foams, and smells nutty without browning too deeply.
5. 5Immediately pour the rested batter into the center of the skillet; it should sizzle at the edges.
6. 6Scatter half the berries over the batter, return the skillet to the oven, and bake undisturbed until puffed, deeply golden, and set in the center, 18 to 22 minutes.
7. 7While it bakes, toss the remaining berries with lemon zest so they stay bright and juicy for topping.
8. 8Remove the skillet when the edges tower and look crisp; the center will deflate slightly as it cools—that is normal and inviting.
9. 9Dust generously with powdered sugar, pile on the fresh berries, and finish with a drizzle of maple syrup and a tiny pinch of smoked sea salt for grill-side vibes.
10. 10Bring the whole skillet to the table on a board or trivet and slice into wedges so everyone can pull apart the shareable brunch centerpiece.