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With the freshness of the berries and the light and airy puffiness, this Dutch Baby will leave quite an impression on your friends and family! A Gr8 start to the day! Easy and delicious, too!
cup plus 2 Tablespoons
low fat milk
heavily whisked until cream like consistency
beaten with a whisk
zest of 3 small
Unsalted butter enough to coat large cast iron skillet
(about 2 Tablespoons)
any combination * (plus a few more to sprinkle in the end)
Powdered sugar to finish
*boysenberries, raspberries, blackberries and blueberries are best.
Prevent your screen from going dark
Whisk the flour and the granulated sugar in a medium bowl.
Add the milk, cottage cheese, eggs and lemon zest, whisking after each addition.
Cover and refrigerate overnight.
Preheat the oven to 450°
Heat a 10" cast-iron skillet in the preheated oven for 10 minutes.
Remove the batter from the refrigerator and whisk lightly to combine. Careful not to over whisk.
Remove the hot skillet from the oven and swirl in enough butter to coat with a thin layer.
Pour the batter into the hot skillet.
Sprinkle the berries on top.
Bake until puffy and nicely browned around the edges. Approximately 15 to 25 minutes, or until fully set (different ovens vary).
Sift powdered sugar over the top and an added sprinkle of a few extra berries.
Serve with vanilla ice cream. Also amazing with that fresh cup of java in the morning! Delicious with sliced stone fruits, too!
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