Dutch Baby with Whipped Berry Butter
Serves 230 mins prep25 mins cook
Big and fluffy, soft and a little crispy, and just a little sweet this Dutch Baby Pancake with berry butter is the perfect brunch recipe.
0 servings
What you need
Instructions
Instructions Whipped Berry Butter *Note that this makes at least 8-10 x as much as you need but it keeps well in a sealed container in the fridge! Pour the frozen berries into a small pot and place over medium heat. Cook down, stirring frequently until thick and reduced. Cube the butter into 1" blocks and place in a heat safe bowl. Pour the reduced berries over the butter and let sit for five minutes to allow the butter to start melting. Stir the butter and the berries together until combined. It's ok if it isn't completely smooth. Place the bowl in the fridge but stir it every 5-10 minutes until it's just spreadable consistency. Once mostly cooled, remove from the fridge and use a mixer to whip the butter until fluffy. Sprinkle in flaked sea salt to taste and stir to combine. Set aside. Dutch Baby Place a 12" cast iron pan on the middle rack in the oven. Preheat the oven to 425 F. In a medium bowl, whisk together the eggs, sugar, lemon zest, vanilla, and salt. Pour in the milk and whisk again. Lastly whisk in the flour. Continue whisking until completely smooth. Let the batter rest for 10 minutes. Then whisk again. Once the oven has reached 425 F, whisk the batter once more. Take the pan out and add in 2 tablespoons of butter. It should melt immediately. Once melted, quickly pour the batter into the center of the pan, try not to swirl the butter into it. Place the pan quickly back into the oven and bake for 25 minutes. Once baked, it should be puffy and golden brown, remove the pan from the oven and place on a heat safe surface. Squeeze the juice of half a lemon over the top and then dust it with powdered sugar. Serve immediately with spoonfuls of the whipped berry butter.View original recipe