Dutch Baby with Berries, Maple Syrup and Almonds
A golden Dutch baby that comes straight from the pan to the table and invites sharing. Fresh berries, maple syrup and almonds make it sweet and fruity.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 4 pc Eggs
- 200 ml Milk (3.5%)
- 125 g Wheat flour
- 15 g Sugar
- 1 pinch Salt
- 1 pc Lemon (zest)
- 30 g Butter
- 250 g Blueberries
- 200 g Raspberries
- 4 tbsp Maple syrup
- 150 g Plain yogurt (10%)
- 30 g Flaked almonds
- Powdered sugar for dusting
Method
- Preheat the oven to 220 °C, top and bottom heat.
- Whisk the eggs, milk, flour, sugar, salt and grated lemon zest in a bowl with a whisk to a smooth, thin batter and let it rest for 10 minutes.
- Melt the butter in an ovenproof pan (about 26 cm) over medium heat until it foams slightly.
- Pour the batter into the hot butter and immediately slide the pan into the oven. Bake for 18 to 20 minutes, until the pancake has risen strongly and is golden brown. Do not open the oven door during this time.
- Meanwhile, rinse the blueberries and carefully pick over the raspberries. Simmer half of the berries with 2 tbsp maple syrup in a small saucepan for 3 minutes, until they are juicy and break down.
- Toast the flaked almonds in a dry pan until golden brown, then remove them from the pan so they do not burn.
- Stir the yogurt smooth with the remaining maple syrup.
- Take the pancake out of the oven; it will sink a little as it cools. Top with the berry sauce and the fresh berries, garnish with yogurt and almonds, and dust with powdered sugar to taste. Serve immediately and share straight from the pan.