In high school, I would have friends sleep over on Friday nights and almost without fail, we'd make something like this for breakfast the next morning. We called it Pannukakku, because we're Finnish...Our version didn't have any fruit, but I think baking the fruit, like in this recipe, adds so much!
This is the perfect breakfast to save for a weekend morning. It doesn't take long to put together, but you do have to get your ingredients to room temperature and let it bake for about 20 minutes.
You could leave out the lemon zest and your Dutch baby will still be delicious.
Mixed Berry Dutch Baby
Inspired by this recipe
Yield: 4 servings
2 cups total of blueberries, raspberries, and blackberries, plus a few reserved for serving
3 large eggs, at room temperature
2/3 cup almond milk or whole milk, at room temperature
2/3 cup all-purpose flour
1/4 cup sugar
Pinch of sea salt
2 1/2 tablespoons unsalted butter
Zest of 1 lemon
Maple syrup, for serving
Preheat the oven to 425 F.
On a cutting board, place the lemon zest and sugar in a pile. Using a knife, chop the zest and sugar together to make a lemony sugar mixture.
In a medium bowl, whisk together the eggs and almond milk until combined. Add the flour, lemon sugar, and sea salt and stir to combine. Little lumps of flour are ok. Stir in the berries. This will be a very watery batter.
Place the butter in a 9- or 10-inch cast iron skillet and place in the oven until melted. Swirl the skillet to coat the surface of the pan and then pour batter into the skillet.
Bake in oven for 20-25 minutes.
Serve warm with fresh berries and some maple syrup.
This is good at any temperature, and I kept sneaking slivers out of the pan at room temp. That's how '4 servings' turns into 2 or 3 at our house!