Description
Savor the delightful flavors of this Smashed Raspberry Dutch Baby, a light and fluffy pancake that rises beautifully in the oven, topped with fresh raspberries and a luscious raspberry syrup.
Ingredients
salted butter
melted
eggs – make sure you have these at room temperature
whole milk – make sure this is at room temperature as well
flour
vanilla extract
raspberry jam
lemon zest
fresh raspberries
whipped cream – so much whipped cream
maple syrup – no sugar added
raspberry jam
lemon juice
salted butter
fresh raspberries
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat up.
- In a mixing bowl, whisk together the melted salted butter, eggs, whole milk, flour, vanilla extract, lemon zest, and raspberry jam until smooth.
- Carefully remove the hot skillet from the oven and pour the batter into it.
- Bake for 20-25 minutes, or until the edges are puffed and golden brown.
- While the Dutch baby is baking, prepare the raspberry syrup by combining maple syrup, raspberry jam, lemon juice, a pinch of salt, and fresh raspberries in a small saucepan and heating gently.
- Once the Dutch baby is done, remove it from the oven and let it cool slightly before slicing.
- Serve warm with a generous dollop of whipped cream and drizzle of the raspberry syrup.
Notes
For the best results, ensure all ingredients are at room temperature before mixing. Feel free to substitute other berries if desired.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3
Keywords: Smashed Raspberry Dutch Baby, Dutch Baby recipe, raspberry dessert, American dessert, fluffy pancake