Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 1/2 cup raspberries
- 1/4 cup sliced almonds
Special equipment needed:
- 10-inch cast iron skillet or oven-safe skillet
- Blender or whisk
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender or mixing bowl, combine eggs, flour, milk, sugar, salt, and vanilla extract. Blend or whisk until smooth.
3. Melt butter in the skillet over medium heat.
4. Pour the batter into the skillet and sprinkle raspberries and sliced almonds on top.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the edges are golden brown and the center is puffed up.
6. Remove from the oven and let it cool for a few minutes.
7. Slice and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 470
Fat: 28g
Carbohydrates: 44g
Protein: 11g
Fiber: 3g
Sugar: 24g
Substitutions for ingredients:
- You can use any type of berries or fruit instead of raspberries.
- Almonds can be substituted with any other nuts or omitted altogether.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the batter for a spiced flavor.
- Top with whipped cream or powdered sugar for added sweetness.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to ensure a crispy crust.
- Use room temperature ingredients for a smoother batter.
- Don't open the oven door while baking to prevent the Dutch baby from deflating.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve on a platter with a dusting of powdered sugar and fresh raspberries.
Garnishes:
Fresh mint leaves or a dollop of whipped cream.
Pairings:
Serve with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Fresh fruit salad or a side of bacon or sausage.
Troubleshooting advice:
- If the Dutch baby doesn't puff up, make sure the oven is hot enough and the batter is well mixed.
- If the edges are burning, reduce the oven temperature or cover the edges with foil.
Food safety advice:
Make sure the eggs are cooked through before serving.
Food history:
The Dutch baby, also known as a German pancake, originated in the United States in the early 1900s.
Flavor profiles:
This recipe has a sweet and tangy flavor from the raspberries and a nutty crunch from the sliced almonds.
Serving suggestions:
Serve warm for breakfast, brunch, or dessert.
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