bohemianwanderer – This berry Dutch baby combines a light, crisp pancake with a fruity compote and maple-sweetened whipped cream.
The recipe takes five minutes to prepare, followed by 20 minutes of resting time. It requires around 40 minutes of cooking and makes four servings.
Start by preparing the berry compote, which provides a sweet and slightly tart topping. You will need 100g of hulled and roughly chopped strawberries for the compote.
Add 100g of blackberries and 50g of raspberries to the mixture. Stir in one tablespoon of lemon juice and two tablespoons of caster sugar.
Place all the ingredients in a small pan and heat them gently for several minutes. Cook until the fruits soften but still retain their shape.
Remove the pan from the heat and allow the compote to cool completely. Once cooled, place it in the refrigerator until you are ready to serve.
Next, prepare the whipped cream topping while the compote chills. Combine 250ml of double cream with two tablespoons of maple syrup.
Add half a teaspoon of vanilla bean paste, then whip everything until soft peaks form. Chill the whipped cream until the Dutch baby is ready to serve.
For the batter, combine 110g of plain flour with 25g of caster sugar. Add a quarter teaspoon of salt and mix the dry ingredients together.
Add three large eggs and whisk until the mixture becomes thick. Slowly pour in 240ml of whole milk while continuing to mix.
Keep mixing until the batter becomes completely smooth. You can also place all the batter ingredients into a blender and process until smooth.
Let the finished batter rest at room temperature for 20 minutes.
Bake and Serve the Dutch Baby
While the batter rests, heat the oven to 220C, or 200C with a fan. This is equivalent to 425F or gas mark 7. Place a 25cm cast-iron pan inside the oven and allow it to heat thoroughly.
Once the pan is hot, add 20g of salted butter. Carefully swirl the pan so the butter coats the surface evenly.
Return the pan to the oven for one to two minutes. Wait until the butter has completely melted and begins bubbling. Remove the hot pan from the oven and carefully pour in the rested batter.
Place the pan back into the oven and bake for 15 to 20 minutes. Do not open the oven door during the first 15 minutes of baking.
The Dutch baby is ready when its edges become puffy and crisp. The center should also be set without any noticeable wobble.
Remove the pan from the oven and allow the Dutch baby to cool for five minutes. Spoon the chilled whipped cream over the surface before adding the berry compote.
Drizzle over some additional maple syrup for extra sweetness. Finish with a light dusting of icing sugar before serving.
Serve the Dutch baby immediately after adding the toppings. The pancake will naturally begin to deflate shortly after leaving the oven. Its dramatic rise makes it especially appealing when served fresh and warm.
The crisp edges contrast with the soft center and creamy toppings. Meanwhile, the berry compote adds fresh fruit flavor and balances the sweetness of the maple cream.
For the best texture, serve the Dutch baby straight from the oven after its brief cooling period.
