Triple Berry Dutch Baby Pancake Food

TRIPLE BERRY DUTCH BABY PANCAKE

Steps:

• Preheat the oven to 425 degrees F. Place a rack in the center of the oven.
• In a small bowl, combine the granulated sugar with 1 teaspoon of the cinnamon. Set aside.
• With an electric beater or mixer, beat eggs for 3-5 minutes, until pale and frothy. Beat in the milk, flour, salt, and remaining ¼ teaspoon of cinnamon until combined. The batter should be very thin.
• Place a 10-inch oven-safe skillet on the stovetop over medium heat. Melt the butter in the skillet. Remove the skillet from the heat, and pour the batter into it. Place the skillet in the oven and bake for 20 minutes, until puffed and golden.
• While the pancake bakes, add a few spoonfuls of the cinnamon sugar to the fresh berries. Stir and set aside.
• Remove the Dutch baby from the oven, sprinkle with the remaining cinnamon sugar. Add the berries on top. Slice and serve immediately.

DUTCH BABY WITH BERRY COMPOTE

Steps:

• For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.
• For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.
• For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
• Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.
• Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.
• Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

TRI-BERRY OVEN PANCAKES

Steps:

• Preheat the oven to 425 degrees.
• Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
• Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
• Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.

BERRY DUTCH BABY (LOW-FAT)

Steps:

• Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
• Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
• Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
• Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
• While the cake is baking, mix the cinnamon and berries in a bowl.
• Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
• Serve hot.

FRESH BERRY DUTCH BABY

Steps:

• Heat oven to 425ºF.
• Whisk eggs, milk and butter in medium bowl until blended. Stir in flour.
• Pour into 9-inch deep-dish pie plate sprayed with cooking spray. Combine fruit; spoon half over batter in pie plate.
• Bake 25 to 35 min. or until edge is puffed and center is firm. Meanwhile, whisk cornstarch and water in small saucepan until blended. Stir in dry gelatin mix. Bring just to simmer on medium heat; cook and stir 2 min. until gelatin is completely dissolved and mixture is thickened. Stir in lemon juice.
• Serve pancake topped with remaining fruit mixture. Drizzle with gelatin mixture.