A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is an American sweet popover that is normally served for breakfast. It is derived from the German Pfannkuchen. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates a third of a cup of flour and a third of a cup of liquid per egg. [Wikipedia]
Berries and Cream Dutch Baby recipe
2 cups assorted fresh berries (strawberries, blueberries, raspberries and blackberries)
2 large eggs
2 tablespoons butter
1/3 cup water
1/2 cup Original Bisquick™ mix
1/4 cup heavy whipping cream
1 oz cream cheese, softened
2 teaspoons powdered sugar
1 teaspoon grated lemon peel
2 tablespoons honey
1. Heat the oven to 400 degrees F. Generously spray an 9-inch glass pie plate with cooking spray.
2. In a 2-quart saucepan, heat the water and butter to boiling. Add the Bisquick™ mix and stir vigorously for about 1 minute over low heat (or until the mixture forms a ball). Remove from the heat.
3. Using a spoon, beat in the eggs, one at a time, beating until glossy and smooth after each addition. Spread in the pie plate (do not spread up the sides).
4. Bake until puffed (for about 20-25 minutes), until deep golden brown and dry in the center.
5. Meanwhile, in a small bowl, beat the whipping cream, cream cheese, powdered sugar and lemon peel using an electric mixer on medium speed for about 1-2 minutes (until soft peaks form).
6. Remove the Dutch baby from oven and immediately top with the berries and cream cheese topping. Drizzle with honey and serve immediately. Bon appetit!
Nutritional information for one serving:
Total fat: 12 g
Saturated fat: 6 g
Cholesterol: 85 mg
Sodium: 190 mg
Total carbs: 19 g
Fiber: 2 g
Protein: 3 g
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