Want to impress your family and friends with an easy brunch dish? Try this Dutch Baby Pancake with Blueberries, Cranberries and Apples.
This recipe is not only beautiful when topped with colorful fruit, but is made with ingredients you probably already have in your kitchen. I have made it as the main course or a side dish for breakfast, brunch, holidays and even dinner.
I make it in a Le Creuset Braiser which can go from stove top to oven to buffet or table top. It has so many uses from making sauce to stir fries to browning meats and everything in between. Given the design of the pan, it heats and holds the temperature evenly and consistently.
If you have a cast iron skillet, that would also work well since it holds the temperature so evenly. Plus, it goes from stove top to oven and acts as a non stick surface. I recommend the Lodge brand of cast iron pieces. They are made in the U.S. and very reasonably priced.
Dutch Baby Pancake: Sweet or Savory
You can make this recipe savory or sweet depending on what you want to top it with. From fruits to meats to vegetables (roasted or stir fried), it has endless delicious possibilities. Think about mushrooms, onions and peppers or add herbs and spices or even cheese and bacon to make it your own personal favorite flavor combination. So much versatility!
I’m a fruit lover whether fresh or dried, so topping the pancake with a dollop of Tru Whip whipped topping is my go-to recipe.
Looking for a holiday dish to make for guests? Try this Dutch Baby Pancake with Blueberries, Cranberries and Apples or choose green and red fruits to make it a festive presentation. Enjoy!
Dutch Baby Pancake with Blueberries, Cranberries and Apples
- cast iron fry pan or 5 quart braiser
- mixing bowls - 2
- measuring spoons
- 5 eggs room temperature
- 1 1/4 cups milk, whole
- 1 tsp vanilla extract
- 1 1/4 cups flour, all purpose
- 3 tbsp sugar, granulated
- 1/2 tsp salt, kosher
- 1 1/2 tsp lemon zest, medium lemon
- 4 tbsp butter, unsalted
- 1/2 - 1 cup blueberries, fresh amount to taste
- 1/3 cup cranberries, dried
- 1/2 - 1 apple, Granny Smith (tart), or Honey Crisp (sweet) amount to taste
- 1 whipped topping, from can or container, to taste
- Place a 5-quart enameled braiser or a large cast-iron skillet in the oven and preheat to 425 degrees.
- Whisk eggs, milk and vanilla until smooth in a small bowl.
- Whisk flour, sugar, salt and lemon zest in a medium bowl.
- Add egg mixture to flour mixture whisking until incorporated. Let batter sit on counter for five minutes.
- Remove the braiser or fry pan from oven using mitts. Add the butter moving pan until it covers bottom of pan. Add batter to center of pan. Return to oven. Bake until the pancake puffs up with light brown edges like in photograph and is set in the center. Approximately 20-25 minutes.
- Wash blueberries and dry. Peel, core and dice apple into bite size pieces. Mix dried cranberries with apples and blueberries. Note: you can saute the apples in a little butter (1 tsp) if you want to soften them. Set aside.
- Once pancake is set and lightly brown, remove from oven. Top with whipped topping, fruit and a dusting of powdered sugar to serve. Note that the heat will melt the whipped cream, so plate immediately. Can also serve once cool. Top with whipped cream and fruit.