Smashed Raspberry Dutch Baby
Serves 6
15 mins prep
15 mins cook
30 mins total
A puffy skillet-baked pancake swirled with lemon, raspberries, and jam...perfect for Mother's Day or weekend brunch!
Raspberry Maple Butter Syrup
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1. Preheat the oven to 450°F.
2. In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest, and then the jam, swirling it into the batter.
3. Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the raspberries. Pour the batter into the hot skillet, making sure all of the jam comes out. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
4. Meanwhile, combine all ingredients for the syrup in a pot set over medium heat. Simmer 5 minutes, until the maple is warm and bubbly. Lightly smash the raspberries.
5. As soon as the Dutch baby comes out of the oven, top it with more whipped cream than you think you need and serve drizzled with raspberry syrup. Please enjoy!
