Dutch Baby Pancake with Honey-Lemon Strawberries, Blueberries, and Pecans
Dutch baby is a puffy pancake baked in a cast iron skillet in the oven. Add honey-lemon cooked berries (strawberries and blueberries) and pecans, and you have the perfect breakfast that will become a new family favorite! And it takes only 30 minutes to make! This recipe makes a stunning presentation - perfect for Valentine's Day, Easter brunch, or for sharing with the crowd at picnics, potlucks, and cookouts in the Summer months!
Combine eggs, flour, heavy cream, water, vanilla, and sugar in a large mixing bowl. Blend it, using a whisk, until very smooth.
Add butter to the 12-inch cast iron skillet and put the skillet in the hot oven until the butter is melted but not burned.
Remove the hot skillet from the oven using oven mittens.
Pour the pancake batter into the melted butter in the skillet.
Using oven mittens, return the hot cast iron skillet to the oven.
Bake for 15 or 20 minutes, until the pancake puffs up and turns golden. Remove from the oven.
Note: I provide step-by-step photos and instructions above the recipe card. Scroll up if you're interested.
Cook the berries
Prepare the berries while the pancake is in the oven for 15 or 20 minutes.
Combine strawberries, honey, and lemon juice in a medium, high-sided skillet.
Bring to a boil and simmer for about 8 or 10 minutes, uncovered, stirring occasionally, until the strawberries turn gooey but still intact. Remove from heat. Stir in the blueberries.
Pour the cooked berries from the hot pan into another heat-proof pan that is cold. This will allow the berries to cool off quickly and thicken.
Assembly
Top the Dutch baby pancake with cooked berries and chopped toasted pecans.
Dust with powdered sugar, if desired.
Notes
I used ½ cup of heavy cream + ½ cup of water. You can use 1 cup of milk instead.