Apricot Raspberry Dutch Baby Pancake
Try this Apricot Raspberry Dutch Baby Pancake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup all purpose flour
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 cup milk (i use 1%)
- powdered sugar and maple syrup for serving
- 3/4 cup pitted and sliced apricots plus more for garnish if desired
- 1/4 cup raspberries plus more for garnish if desired
- Carbohydrate 20.6727145183508 g
- Cholesterol 355.097 mg
- Fat 14.5447862145588 g
- Fiber 1.07074606216534 g
- Protein 12.9323026850945 g
- Saturated Fat 6.4291537936292 g
- Serving Size 1 1 serving (126g)
- Sodium 180.621414111345 mg
- Sugar 19.6019684561855 g
- Trans Fat 1.94865759309349 g
- Calories 268 calories
Preheat the oven to 400 degrees FPlace the eggs, milk, flour, sugar, salt and vanilla into the blender; blend until thoroughly combinedHeat a 10-inch cast iron skillet or non stick pan over medium high heat. Add the butter and melt. Pour the batter into the skillet, then scatter the apricots and raspberries on top. Put the pan in the oven, and bake until browned, puffed and cooked through, about 20-25 minutes. Slice into wedges and serve; top with powdered sugar, sliced apricots, raspberries and maple syrup as desired.
