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    TaraTeaspoon » Recipes » Breakfast + Brunch

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    Dutch Baby Pancake with Lemon and Blackberries

    Published: Mar 2, 2016 · Updated: Sep 1, 2020 by Tara Teaspoon

    Jump to Recipe Pin Recipe
    German Pancake in white skillet

    This spectacular puffy breakfast pancake comes to the table as soon as it is out of the oven. It's perfect with some fruit and drizzle of jam.


    Dutch Baby Pancake with Lemon and Blackberries

    Scrumptious! I'm starting off Brunch Month on TaraTeaspoon.com with this spectacular German Pancake (Dutch Baby). This pancake is one of the simplest dishes to prepare and one of the most impressive to serve.

    What is a Dutch Baby Pancake?

    Sometimes called a German Pancake, Dutch Baby Pancakes are a cross between a soufflé and an omelet - it is a light, airy, family-style pancake with sides. It is derived from the German Pfannkuchen.

    It also gets puffed (this egg mixture billows up to unbelievable heights) and crispy around the edges while retaining a pancake-like tenderness in the middle.

    The sides of the pancake rise high above edges of the pan, creating that light, puffy crust with a tender, custard-like middle. It's also know as Bismarck Pancake, Dutch Puff Pancake, and also David Eyre's Pancake.

    A good dish for a breakfast crowd

    A Dutch baby pancake is normally served for breakfast. Since the center is just a bit custardy, you can serve it with some fresh berries, lemon juice and confectioners' sugar and be set. I like to drizzle a little jam or syrup on top as well. That's just my style.

    What do I need to make a Dutch Baby Pancake?

    First, you'll need a 12-inch ovenproof skillet. The secret to getting the puff, crispy edges and custardy middle is to heat the skillet in the oven while you make the batter. The batter goes into a hot pan and works magic.

    You can use a cast iron pan (I love this one with a silicone handle), an enameled skillet, or just a standard skillet that has an oven proof handle.

    Dutch Baby Pancake with Lemon and Blackberries

    You won't need any specialty ingredients on hand. The ingredients are just

    • Butter
    • Eggs
    • Flour
    • Milk

    You can top it with whatever you have on hand. If you want, you can also saute some chopped apple in butter until just soft and add it to the batter just before cooking to make an apple pancake.

    If you have frozen fruit on hand, let it thaw a bit with some sugar sprinkled on top and you'll have a chunky berry syrup for the German Pancake. Let me know what you try it with!

    📖 Recipe

    Feature recipe image for Danish Puffcake

    Danish Puffcake

    Tara Teaspoon
    This dramatic pancake puffs up and then flattens out after you remove it from the oven.
    5 from 1 vote
    Print Recipe Pin Recipe
    Work Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Servings 4 Servings

    Ingredients
      

    • 4 tablespoon unsalted butter (melted)
    • 4 large eggs
    • ½ cup all-purpose flour
    • Pinch salt
    • ½ cup whole milk
    • 3 tablespoon fresh lemon juice
    • ¼ cup confectioners' sugar
    • 1 cup (6 oz) blackberries

    Instructions
     

    • Heat oven to 425°F. Place a 12-inch ovenproof skillet with 4 tablespoon butter in oven (you can also use a 10-inch skillet, but bake pancake for 20 to 22 min).
    • In a blender, combine eggs, flour, salt and milk until a thin batter forms, about 30 sec.
    • Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18 to 20 min.
    • Serve from skillet or transfer pancake to a plate. Drizzle with more melted butter, if desired, and lemon juice; dust with sugar. Serve immediately with fruit.

    Notes

    Easy to assemble, fun to watch it bake, delicious to eat!

    Nutrition

    Calories: 287kcalCarbohydrates: 25gProtein: 8gFat: 17gSaturated Fat: 9gCholesterol: 197mgSodium: 78mgPotassium: 187mgFiber: 2gSugar: 11gVitamin A: 720IUVitamin C: 11.9mgCalcium: 73mgIron: 1.7mg
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    I'm excited for Brunch Month! While you wait for more tasty breakfast recipes, here is one of my favorites: Whole Wheat Blueberry Pancakes

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe Tara Bench.Photographer Yankee Kim. Food Stylist Anne Disrude. Prop Stylist Megan Hedgepeth. Originally published LHJ 3/09

    Comments

      5 from 1 vote

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    1. Mary Bench says

      July 18, 2018 at 11:02 am

      I really like this one - no need for eggs along with it...

      Reply
    2. Marian says

      September 30, 2020 at 12:02 pm

      Dutch baby pancakes have been a family favorite for years. My favorite topping is a little sour cream fresh peaches and a sprinkle of brown sugar on the top. With a big family we have always increased the proportions to use 6 eggs and cook it in a 9x13 pan.

      Reply
    German Pancake in white skillet

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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