Raspberry Dutch Baby Pancakes
Description
These German inspired pancakes are made with fresh raspberries and are topped with powdered sugar and whipped cream or other desired toppings.
Ingredients
3 large eggs
2/3 c. whole milk
2/3 c. all-purpose flour
2 T. sugar
1/4 t. salt
1/2 t. vanilla extract
4 T. unsalted butter
1 1/2 c. fresh raspberries, divided
Toppings: powdered sugar, whipped cream, Nutella, maple syrup, optional
Directions
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Preheat oven to 425 degrees. Place a 10 inch cast iron or other ovenproof skillet in the oven to get hot.
Meanwhile, add eggs to a blender; blend until frothy, about 1 minute. Add milk, flour, sugar, salt and vanilla extract; blend until combined.
Remove the hot skillet from the oven; add butter; return to the oven until butter is melted. Carefully and quickly swirl skillet to coat the bottom. Pour batter into the center of skillet; add 1/2 c. raspberries. Place skillet in oven.
Bake 20-23 minutes, or until the pancake is golden and puffy around the edges and center looks set.
Remove from oven.
Serve immediately, dusted with powdered sugar, topped with remaining raspberries and other desired toppings.
4-6 servings.