Instructions
- 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 12-18 minutes. The balsamic vinegar adds depth.
- Prepare the Dutch Baby Batter: In a blender, combine all Dutch Baby Batter ingredients. Blend until smooth. The lemon zest brightens the flavor.
- 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 22-27 minutes, or until puffed and golden brown. The Dutch Baby will deflate slightly as it cools.
- Top with the Berry Compote, dust with Powdered Sugar, and garnish with Fresh Mint Leaves before serving.
