Berry Dutch Baby Pancake

One favorite breakfast meal around my home is German Pancakes which is also known as a Dutch Baby.  Since it is so well liked, I thought it would be a perfect addition to my Breakfast for Mom week.  To make it extra special for mom, I added some lemon zest to the batter for a pop of freshness along with some frozen berries for sweetness.  It just gives this berry dutch baby pancake a special touch.

• BUTTER
• EGGS
• MILK
• SALT
• VANILLA
• LEMON
• FLOUR
• FROZEN TRIPLE BERRY MIX (OR FRESH IF YOU PREFER)
• POWDERED SUGAR AND SYRUP

Berry Dutch Baby Pancake

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Ingredients

Scale 1x2x3x

• 3 Tbsp butter
• 3 eggs
• 1 cup milk
• 1/2 tsp salt
• 1 tsp vanilla
• zest of half a lemon
• 3/4 cup flour
• 1 cup frozen triple berry mix (or fresh if you prefer)
• powdered sugar and syrup

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Instructions

1. Preheat oven to 450 degrees. Place the butter in a 10-12 inch oven proof skillet (I like cast iron) or a 7 x11 inch baking dish. Place pan in the oven to melt the butter while the oven preheats.
2. In a blender combine the eggs, milk, salt, and vanilla. Blend until well blended.
3. Add the flour to the blender and blend until smooth.
4. Remove the skillet or pan from the oven. Make sure the butter is completely melted and pour the batter from the blender into the pan.
5. Sprinkle with the frozen berries and bake until puffed and browned for about 12 to 15 minutes.
6. Cut into 4 pieces and serve with sprinkled powdered sugar or syrup.

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Recipe adapted from Two Tarts.