Smashed Raspberry Dutch Baby
Delight in a Smashed Raspberry Dutch Baby, a fluffy oven-baked pancake topped with raspberry syrup and whipped cream.
Equipment
- blender
- Cast Iron Skillet
- pot
Ingredients
Main Ingredients
- 4 tablespoons salted butter divided
- 4 large eggs at room temperature
- ⅔ cups whole milk at room temperature
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2-3 teaspoons lemon zest
- 2-3 tablespoons raspberry jam
- ¼ cup fresh or frozen raspberries
- whipped cream for serving
Raspberry Maple Butter Syrup
- 2 tablespoons raspberry jam
- ⅓ cup maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon salted butter
- ½ cup raspberries
Instructions
Preparation Instructions
- Preheat the oven to 450°F.
- In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest, and then the jam, swirling it into the batter.
- Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the raspberries. Pour the batter into the hot skillet, making sure all of the jam comes out. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
- Meanwhile, combine all ingredients for the syrup in a pot set over medium heat. Simmer 5 minutes, until the maple is warm and bubbly. Lightly smash the raspberries.
- As soon as the Dutch baby comes out of the oven, top it with more whipped cream than you think you need and serve drizzled with raspberry syrup. Please enjoy!
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg
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