Lemon Poppy Seed Dutch Baby with Berry Compote

A Dutch baby is a German-inspired oven pancake that puffs high in a blazing-hot skillet. This lemon-poppy seed take brightens the custardy batter with zest and tiny seeds, then finishes with warm berry compote.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 36g carbs
• 15g fat
• 5g fiber

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Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 1/2 tsp poppy seeds
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 2 cups mixed berries (fresh or frozen)
• 2 tbsp maple syrup or honey
• 1 tbsp lemon juice
• 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 hot pan is essential for the dramatic rise.
2. 2In a blender, combine the eggs, milk, flour, sugar, vanilla, lemon zest, poppy seeds, 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 it melts and foams, coating the bottom and sides. Immediately pour the batter into the center of the pan.
4. 4Return the skillet to the oven and bake without opening the door until the Dutch baby is dramatically puffed, golden brown at the edges, and set in the center, 18 to 22 minutes.
5. 5Meanwhile, make the quick compote: combine the berries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally and lightly mashing some berries, until juicy and slightly thickened, 6 to 8 minutes. Remove from heat.
6. 6When the Dutch baby is done, it will deflate slightly as it cools—this is normal. Dust generously with powdered sugar right in the pan.
7. 7Cut into 4 wedges, spoon warm berry compote over each portion, and serve immediately while the edges are still crisp.