Dutch Baby Pancake with Lemon and Blackberries

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.

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.

A German Pancake is a cross between a soufflé and an omelet – it is a light, airy pancake with sides. 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.

Dutch Baby Pancake with Lemon and Blackberries

A Dutch baby pancake is normally served for breakfast. It is derived from the German Pfannkuchen. 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.

Dutch Baby Pancake with Lemon and Blackberries

Danish Puffcake

Prep Time: 5 minutes

Total Time: 1 minute

Yield: Serves 4

Calories per serving: 300

Fat per serving: 18 g

Danish Puffcake

This dramatic pancake puffs up and then flattens out after you remove it from the oven.

Ingredients

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

Instructions

  1. Heat oven to 425°F. Place a 12-inch ovenproof skillet with 4 tbsp butter in oven (you can also use a 10-inch skillet, but bake pancake for 20 to 22 min).
  2. In a blender, combine eggs, flour, salt and milk until a thin batter forms, about 30 sec.
  3. 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.
  4. 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.
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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

Dutch Baby Pancake with Lemon and Blackberries

 

 

 

 

 

Recipe Tara Bench
Photographer Yankee Kim
Food Stylist Anne Disrude
Prop Stylist Megan Hedgepeth
Originally published Ladies’ Home Journal March 2009

 

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