Cast-Iron Blackberry-Peach Dutch Baby

Named for the German “Deutsch” rather than the Netherlands, a Dutch baby is a custardy pancake that puffs high in blistering cast iron. Ripe peaches and fresh blackberries crown this one, finished with powdered sugar and lemon.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 280 cal
• 8g protein
• 32g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 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
• 1 large ripe peach
• 1 cup fresh blackberries
• 2 tbsp powdered sugar
• for serving lemon wedges

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle rack of the oven and preheat the oven to 425°F so the pan gets screaming hot.
2. 2In a blender, combine eggs, milk, flour, granulated sugar, vanilla, and salt; blend until completely smooth and frothy, about 30 seconds.
3. 3Let the batter rest 5 minutes while the oven finishes heating; this helps the Dutch baby puff dramatically.
4. 4Pit and thinly slice the peach.
5. 5Carefully remove the hot skillet, add the butter, and swirl until melted and foaming but not browned.
6. 6Immediately pour the batter into the center of the skillet; it should sizzle at the edges.
7. 7Quickly scatter peach slices and blackberries evenly over the batter—do not stir.
8. 8Return the skillet to the oven and bake until the edges are deeply golden and dramatically puffed and the center is set, 18 to 22 minutes.
9. 9Dust generously with powdered sugar right out of the oven.
10. 10Slice into four wedges at the table, squeeze fresh lemon over each portion, and serve at once while the puff is still impressive.