Raspberry Dutch Baby Pancake
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ⅔ cup flour
  • 1 cup milk
  • 3 eggs
  • zest of one lemon
  • 1 Tbsp sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 Tbsp butter
  • 1½ cups raspberries
  • powdered sugar, if desired
  1. Preheat oven to 400 degrees F and place a medium, oven-proof skillet in the oven.
  2. In a blender, add the flour, milk, and eggs. Blend together until combined.
  3. Add the sugar, lemon zest, sugar, vanilla extract, and salt to the blender. Blend again until ingredients are combined.
  4. Remove the skillet from the oven and place the butter in. Swirl the butter around until melted. Pour the batter into the skillet. Dot with half the raspberries, and then set the rest of the raspberries aside for topping.
  5. Place the skillet in the oven and bake for 25 minutes. Pancake should be puffed and golden.
  6. Remove from the oven, top with the remaining strawberries and sprinkle with powdered sugar, if desired. Slide onto a cutting board, slice and serve!
Recipe by Food Banjo at http://www.foodbanjo.com/raspberry-dutch-baby-pancake/