Follow these steps for perfect results
eggs
sugar
all-purpose flour
milk
butter
apricot
sliced
raspberries
Preheat the oven to 425 degrees F and place a cast iron skillet (if using) into the oven to heat up for 15-20 minutes.
If using a cake pan, place it in the oven as well.
Add butter to the hot skillet or cake pan and return it to the oven until melted, about 2-3 minutes.
In a blender, combine eggs and sugar. Blend on low speed for 1 minute until light and bubbly.
Add flour and milk to the blender and blend for 10 seconds until evenly mixed.
Remove the skillet or cake pan from the oven.
Use a baster to spread the melted butter evenly over the entire surface of the pan.
Pour the batter into the hot skillet or pan.
Scatter sliced apricot and raspberries on top of the batter, if using.
Bake at 425 degrees F for 18-22 minutes, or until the sides and middle have puffed up and browned.
Serve immediately with fresh fruit, a lemon slice, powdered sugar, or maple syrup.
Expert advice for the best results
Make sure the skillet is very hot before adding the butter and batter for the best puff.
Do not open the oven while the pancake is baking, as this can cause it to deflate.
Experiment with different fruits and toppings to customize your Dutch Baby.
Everything you need to know before you start
5 minutes
Batter can be prepared 1 hour in advance.
Dust with powdered sugar and arrange fresh fruit on top.
Serve warm with a dollop of whipped cream or yogurt.
Offer a variety of toppings, such as fresh fruit, syrups, and nuts.
Pairs well with the sweetness of the pancake.
A refreshing complement.
Discover the story behind this recipe
A popular breakfast dish often served on special occasions.
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