"Good morning everyone! Hope you all have had a wonderful holiday! How about starting your Sunday with Dutch baby pancakes? Super delicious and so easy to make! This one is topped with raspberries, whipped cream and powdered sugar!"
Raspberry Dutch Baby Pancake
A Note from Feedfeed
These lightly pink hued dutch baby pancakes can be easily whipped up in your blender for a beautiful, light and sweet brunch topped with fresh raspberries and whipped cream.
Prep time 15mins
Cook time 20mins
- 3 eggs
- 3 ounces milk
- 1/ 2 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/ 4 teaspoon salt
- 1/ 4 cup raspberries, plus more to top
- 1-2 tablespoons butter, for greasing pan
- whipped cream, to top
- powdered sugar, to top
Preheat oven to 425ºF and place a cast iron skillet on the middle rack.
In a blender, or in a bowl with an electric hand mixer, blend or whisk together milk, eggs, sugar, flour, raspberries, salt, and vanilla until smooth and foamy.
Carefully remove the skillet from the oven. Add the butter into the skillet and swirl the pan to melt the butter and coat the bottom and sides of the pan.
Pour the batter into the pan, top with additional raspberries, and bake for 15-20 minutes, until puffy and golden brown.
Served with powdered sugar, more berries and whipped cream.