Dutch Baby Pancake with Lemon Sugar and Berries

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1 tbsp plus 2 tbsp for topping granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp powdered sugar for dusting

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F. The pan must be screaming hot for maximum puff.
2. 2In a blender combine the eggs, milk, flour, granulated sugar, vanilla, and salt. Blend on high for 20–30 seconds until completely smooth and slightly frothy; let the batter rest 5 minutes while the oven finishes heating.
3. 3Carefully remove the hot skillet (use oven mitts). Add the butter and swirl until fully melted and foaming, coating the bottom and sides. Immediately pour the batter into the center of the skillet—it should sizzle.
4. 4Return the skillet to the oven and bake without opening the door for 18 to 22 minutes, until the Dutch baby is dramatically puffed, deep golden brown at the edges, and set in the center.
5. 5Meanwhile, toss the berries with the lemon juice and set aside. In a small bowl mix the remaining sugar with the lemon zest until fragrant and pale yellow.
6. 6When the Dutch baby comes out it will begin to deflate within a minute—that is normal and creates the classic bowl shape. Immediately sprinkle the lemon sugar evenly over the hot surface so it melts slightly.
7. 7Scatter the macerated berries over the center. Dust lightly with powdered sugar.
8. 8Slice into 4 wedges right in the skillet and serve at once while the edges are still crisp and the center is custardy.