3 large eggs, at room temperature
1 1/4 cup whole milk, at room temperature
1 cup all-purpose flour
2 tablespoon sugar
1 teaspoon of vanilla extract
4 tablespoons butter
Sumac Roasted Berries
2 cups strawberries, sliced in half (keep whole if they’re on the small side)
2 cups blackberries
2 cups blueberries
1/2 cup maple syrup
1 1/2 teaspoon sumac
- Preheat the oven to 425°. Place a 10-12-inch cast-iron skillet in the oven to preheat.
- Combine strawberries, blackberries, blueberries, maple syrup, and sumac in a baking dish and set to the side.
- In a blender or food processor, blend together eggs, milk, flour, vanilla sugar and salt for 1 minute.
- Remove the hot skillet from the oven and add butter to the skillet. Once butter has melted, pour batter into a hot skillet. Return the skillet and the berries to the oven Bake until the Dutch baby is puffy and golden brown and the berries are jammy. This will take about 15 to 20 minutes. Don’t open your oven while cooking because the Dutch baby will deflate. If you need to take a peak, wait until the Dutch baby has cooked for 15 minutes.
- Pour the sumac roasted berries over the Dutch baby and serve. Top with yogurt or whip cream.
If you want more of a custardy pancake, cook for 15 minutes
- Prep Time: 10
- Cook Time: 20
- Category: breakfast and brunch
- Cuisine: German
Keywords: Dutch Baby Breakfast & Brunch Pancakes, Waffles & French Toast, Vegetarian, American, German, All Seasons, Easter, Mother's Day, german pancake