Raspberry Dutch Baby Pancake
April 5th, 2025
This Recipe creates 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
A single serving contains about 100 calories
Dutch Baby Pancakes are a fun and tasty breakfast treat. But adding a drizzle of Raspberry Syrup, just before it goes in the oven will create the perfect sweet breakfast. A proper rise is accomplished by cooking the Dutch Baby rapidly. For best results, ensure that the pan is well heated, and that the batter is room temperature, before it is poured into the pan.
Ingredients:
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2 Eggs
1 Cup (8 Ounces) Skim Milk (0% milkfat)
6 Ounces (170 Grams) All-Purpose Flour
1 Pinch Salt
2 Tablespoon Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Butter
1/4 Cup Raspberry Syrup
1/2 Fresh Lemon, juice
Directions:
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In a medium bowl, mix together the Eggs and the Milk. Whisk well until fully integrated.
Sift the Flour into the Milk and Eggs.
Whisk again by hand or use a hand mixer until the batter is completely smooth with no lumps.
The Batter should have the consistency of very wet pancake batter.
Add the Salt, Sugar, Lemon Juice, and the Vanilla then mix again to distribute evenly.
Cover and rest the batter for at least 30 minutes or refrigerate up to 3 days.
Ensure that the batter is brought to room temperature before cooking.
Preheat the oven to 450° F.
Place an oven safe 10 inch pan in the oven for 10 minutes, until the pan is heated.
Remove the pan from the oven and add the butter. Rotate the pan while the butter melts. Ensure that the bottom and the sides of the pan are fully covered with melted butter.
Pour the Batter into the pan.
Drizzle the Raspberry Syrup across the Batter.
Set the pan in the oven.
Bake for 20 minutes at 450° F or until the Dutch Baby is golden brown and puffs up out of the pan.
DO NOT OPEN THE OVEN UNTIL THE COOKING IS COMPLETE.
Move the Dutch Baby to a serving plate. Sprinkle with Lemon Juice, Maple Syrup, Powdered Sugar, Fresh Berries or a dollop of Whipped Cream.
Serve immediately, they are best when eaten warm!
