Dutch Baby Pancakes with Berries
Dutch baby pancakes are a welcome addition to the holiday cheer, an easy recipe suited for a delicious brunch with the family. The recipe has all-purpose flour, eggs, unsalted butter, milk, sugar, nutmeg, and vanilla extract. Garnished with berries, honey, and confectioners sugar.
Radical Pan by Chef Oren
For the Dutch baby pancakes 3 eggs at room temperature 1/2 cup milk at room temperature 1/2 cup all-purpose flour unbleached 1 tablespoon sugar 1 pinch nutmeg 1 teaspoon vanilla extract 1/4 teaspoon baking soda optional 4 tablespoons butter unsalted and at room temperature For the topping 1/2 cup fresh berries 1 tablespoon honey 1/2 teaspoon confectioners sugar
Preheat oven to 400 degrees. Combine eggs, flour, milk, sugar, and nutmeg in a blender and blend until smooth. Place butter in the Radical Pan by Chef Oren and melt the butter. Add the pancake batter to the pan, return pan to the oven and bake for 20 minutes until the pancake is puffed and golden. Remove pancake from the oven, drizzle with honey and confectioners sugar. Top with fresh berries and enjoy.
Pro tip - make sure the eggs and the milk are at room temperature. And unsalted butter, therwise the dutch baby won’t puff.
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Calories: 266 kcal Carbohydrates: 24 g Protein: 7 g Fat: 16 g Saturated Fat: 9 g Cholesterol: 156 mg Sodium: 229 mg Potassium: 113 mg Fiber: 1 g Sugar: 11 g Vitamin A: 577 IU Vitamin C: 1 mg Calcium: 56 mg Iron: 1 mg