Danish Pancakes with Fresh Berries (Dutch Baby)
6 servings
25 minutes
Pancakes with fresh berries in the Danish style, known as Dutch Baby, are an elegant combination of airy batter and juicy berries. The origins of this recipe trace back to European culinary traditions, and its name is linked to the German cooking style. The oven-baked batter takes on a golden color and fluffy shape, while fresh raspberries and blackberries add a sweet-tart flavor perfectly complemented by powdered sugar. A light citrus note from lemon zest makes this dessert even more refined. Dutch Baby is an ideal choice for a morning breakfast or cozy family tea time, delighting with its tenderness and simplicity of preparation. It can be served as a standalone dish or enhanced with honey, syrup, or yogurt for even greater depth of flavor.
1
Preheat the oven to 229 degrees.
2
In a small bowl, whisk the eggs with zest, sugar, and salt. Add milk and flour and whisk again well. Add 1 cup of raspberries and blackberries.
- Chicken egg: 3 pieces
- Lemon zest: 0.5 teaspoon
- Sugar: 0.3 glass
- Salt: pinch
- Milk: 0.6 glass
- Wheat flour: 0.6 glass
- Raspberry: 360 g
- Blackberry: 380 g
3
Preheat a fireproof skillet (25 cm in diameter) over medium heat and add butter. Pour in the batter and bake for about 22 minutes until the batter is cooked, golden, and fluffy. Transfer to a plate and dust with powder. Cut into segments and serve with remaining fresh berries.
- Butter: 4 tablespoons
- Icing sugar: to taste
- Raspberry: 360 g
- Blackberry: 380 g
