Recipes Mixed-Berry Dutch Baby 5.0 (2,119) Add your rating & review A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast. More Fruit Desserts Ultimate Summer Fruit Recipes By Grace Parisi Updated on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Hallie Burton Active Time: 10 mins Total Time: 35 mins Yield: 6 to 8 servings Ingredients 3 large eggs 1/2 teaspoon finely grated lemon zest 1/3 cup sugar Pinch of salt 2/3 cup all-purpose flour 2/3 cup milk 2 cups raspberries 2 cups blackberries 4 tablespoons unsalted butter Confectioners' sugar, for dusting Directions Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries. Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries. Rate it Print