The Dutch Baby: An Oven-Baked Skillet Pancake
A Dutch Baby is like a giant popover. Also known as a German Pancake, Bismarck, or Dutch Puff, this recipe is baked in the oven unlike traditional stovetop pancakes.
This recipe is no-fuss and comes together in mere minutes. And if it couldn't get any easier, roast up a berry topping in the oven while the pancake bakes. Top it with Fromage Frais, and you've got yourself a very impressive brunch.
What is Fromage Frais?
It’s not cream cheese, it’s not quark, it’s somewhere in between. This fluffy, airy, spreadable cheese with a lovely mild taste pairs oh-so-wonderfully with fruit, making it the perfect fit for this crepe-meets-popover situation.
The Recipe
| Servings | Prep | Baking |
| 1-4... but let's go with 2 | 5 min | 20 min |
BATTER
½ cup all-purpose flour
½ cup milk (room temperature)
2 eggs (room temperature)
2 tbsp granulated sugar
½ tsp vanilla extract
1 tsp lemon zest
¼ tsp salt
2 tbsp butter
BERRIES
2 cups berries, fresh or frozen
3 tbsp powdered sugar
THE OTHER TOPPINGS
1 pkg (250g) LQC Fromage Frais Natural
1 tsp lemon zest
1-2 tbsp powdered sugar
DIRECTIONS
1. Preheat oven to 425°F (220°C) with a 9” skillet inside (cast iron works great).
2. Blend batter ingredients (except butter) until smooth. Let sit 10-20 min while oven heats.
3. Toss Berry mixture with sugar in an oven-safe dish.
4. Add butter to hot skillet and swirl until melted. Pour batter into skillet and immediately transfer to oven.
5. Bake everything (berries too) for 15-20 min until the pancake’s edges are puffy and golden brown and the berries are soft and jammy.
6. After cooling for a few minutes, loosely spread Natural Fromage Frais and top with roasted berries. Finish off with lemon zest and a dusting of powdered sugar.
