Triple Berry Dutch Baby
Makes 2 servings
¾ cup milk
½ cup all-purpose flour
2 large eggs
2 Tbsp sugar
1 tsp vanilla extract
1 tsp finely chopped lemon zest
1 tsp finely chopped orange zest
2 Tbsp unsalted butter
2 Tbsp softened mascarpone
2 cups fresh mixed berries (sliced strawberries, blueberries and raspberries)
1. Preheat oven to 450°F. Combine milk, flour, eggs, sugar, vanilla, and citrus zests in a blender or food processor; process until smooth.
2. Place butter in a 10-inch pie plate or ovenproof skillet, place in oven for 3 minutes or until melted; swirl to evenly coat inside of pan with butter.
3. Pour batter into pan and bake for 15 minutes. Reduce heat to 350°F and bake for about 15 minutes or until the pancake is nicely browned, cooked in the center, and puffed. Remove from oven and use a spatula to slide onto a platter. Spread pancake with mascarpone and generously sprinkle powdered sugar on top. Scatter with berries and serve immediately.