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Smashed Raspberry Dutch Baby Recipe

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4 from 2 reviews

A fluffy and tangy Smashed Raspberry Dutch Baby pancake, baked to golden perfection and topped with a luscious raspberry syrup and whipped cream. This elegant yet simple breakfast treat combines the bright flavors of fresh raspberries, lemon zest, and raspberry jam with the light, airy texture of a Dutch baby pancake, making it perfect for weekend brunches or special occasions.

Ingredients

Batter Ingredients

  • 4 tablespoons salted butter, divided
  • 4 large eggs, at room temperature
  • 2/3 cups whole milk, at room temperature
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2–3 teaspoons lemon zest
  • 2–3 tablespoons raspberry jam
  • 1/4 cup fresh or frozen raspberries

Syrup Ingredients

  • 2 tablespoons raspberry jam
  • 1/3 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon salted butter
  • 1/2 cup raspberries

For Serving

  • Whipped cream

Instructions

  1. Preheat the oven: Set your oven to 450°F (232°C) and preheat to ensure it’s hot enough to puff the Dutch baby pancake perfectly.
  2. Prepare the batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and 2 tablespoons of melted butter. Blend for about 1 minute until the batter is smooth with no flour clumps. Stir in the lemon zest and gently swirl in 2-3 tablespoons of raspberry jam to create marbled pockets of flavor.
  3. Cook the raspberries and pour batter: Melt 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add 1/4 cup of fresh or frozen raspberries to the melted butter to warm them slightly. Pour the prepared batter into the hot skillet, making sure to include all the jam swirls into the batter evenly.
  4. Bake the Dutch baby: Immediately transfer the skillet to the center rack of the preheated oven. Bake for about 15 minutes or until the pancake has fully puffed up and is golden brown on top. Avoid opening the oven during this time to prevent the pancake from deflating.
  5. Make the raspberry syrup: While the Dutch baby bakes, combine 2 tablespoons raspberry jam, 1/3 cup maple syrup, 1 tablespoon lemon juice, 1 tablespoon salted butter, and 1/2 cup raspberries in a small saucepan over medium heat. Simmer for 5 minutes until the syrup is warm, bubbly, and the raspberries have lightly smashed to release their flavor.
  6. Serve: Once the Dutch baby is out of the oven, immediately top it generously with whipped cream. Drizzle the warm raspberry syrup over the top. Serve right away to enjoy the perfect contrast of fluffy batter, tart raspberries, and creamy whipped topping.

Notes

  • Use a well-seasoned cast iron skillet for best heat retention and even cooking.
  • Ensure eggs and milk are at room temperature for a smooth batter and optimal rise.
  • Do not open the oven door during baking to prevent the Dutch baby from deflating.
  • You can substitute frozen raspberries if fresh are not available, just thaw and drain excess water first.
  • For a dairy-free option, substitute butter with a vegan alternative and use plant-based milk.

Find it online: https://lauracooks.com/smashed-raspberry-dutch-baby-recipe/