Dutch Baby Pancake with Fresh Berries!

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In light of Germany’s win yesterday at the World Cup, I decided to post this late post of my German pancake/Dutch baby! It is made with lots of eggs and milk and is super eggy to taste. I showed this to my friend and she asked if it was an egg pancake. Apparently our moms made these German pancakes without knowing it – my mom used to mix together a high egg to milk ratio with some flour and it was an eggy tasting pancake. Definitely not your traditional pancake. I like this because it is simple and you get to top it with whatever topping you like. I chose some berries because it is in season right now! Better get those antioxidants during bar study!

Ingredients (~2 servings)

Dutch Baby:

3 large eggs

2/3 cup whole milk (use real milk! I tried to use almond milk and it failed miserably)

2/3 cup all purpose-flour

1/4 tsp cinnamon

1/8 tsp salt

2 tbsp unsalted butter

Berry Topping:

2 cups fresh berries

1 tbsp granulated sugar

1/2 tsp cinnamon

1. Preheat oven to 425 deg. In a large bowl, use an electric mixer and beat the eggs until pale and frothy, about 3-5 min.

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2. Add the milk, flour, cinnamon, and salt. Beat until combined. The mixture will be very thin.

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3. In a cast iron skillet, melt the butter on the stove-top on med-high. Use a brush or spatula and coat the skillet with the butter on all sides.

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4. Once butter is melted and the skillet is coated, add the pancake mixture. Immediately place in the 425 deg. oven. Bake for about 18-22 min, or until golden brown and puffy.

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5. Mix together the berries, sugar, and cinnamon. Place on top of the pancake.

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6. Serve!

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Recipe from Joy the Baker.

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