Name: Oregon Wild Berry Dutch Baby (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 1 cup Milk; 4 Large Eggs; 4 tbsp Melted Butter; 2 tbsp Granulated Sugar; 1/2 tsp Vanilla Extract; 1/4 tsp Salt; 2 cups Mixed Berries (fresh or frozen); 1/4 cup Granulated Sugar; 1 tbsp Lemon Juice

Recipe tier

A classic Dutch Baby pancake puffed up and filled with a simple mixed berry compote. Perfect for a weekend brunch!

Total 45 min

Serves 6

Steps 6

Ingredients 11

Soundtrack the cook

Sunday sunshine · 62 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Dutch Baby Batter
1 cup 240 mL All-Purpose Flour
1 cup 240 mL Milk
4 4 Large Eggs
4 tbsp 60 mL Melted Butter
2 tbsp 30 mL Granulated Sugar
tsp 2.5 mL Vanilla Extract
tsp 1.25 mL Salt
Berry Compote
2 cups 480 mL Mixed Berries (fresh or frozen)
cup 60 mL Granulated Sugar
1 tbsp 15 mL Lemon Juice
Garnish
Powdered Sugar To taste

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
Prepare the Berry Compote: In a saucepan, combine all Berry Compote ingredients. Cook over medium heat, stirring occasionally, until berries have softened and released their juices, about 10-15 minutes. Set aside.
Prepare the Dutch Baby Batter: In a blender, combine all Dutch Baby Batter ingredients. Blend until smooth.
Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the skillet and swirl to coat. Pour the Dutch Baby Batter into the hot skillet.
Bake for 20-25 minutes, or until puffed and golden brown. The Dutch Baby will deflate slightly as it cools.
Top with the Berry Compote and dust with Powdered Sugar before serving.