Dutch Baby Pancakes with Fresh Berries

  • Serves: 4
  • Cooking Time: 10 MINS
  • Total Calories: 340 CALS

Nutrients per serving:

  • Fat: 10g
  • Sugars: 15g
  • Protein: 10g
  • Fibre: 4g
  • Carbohydrate: 46g


Preheat oven to 400 F (200 C). Combine eggs, flour milk and granulated sugar in blender, puree until smooth. Prepare two 8-inch (2L0 metal cake pans by adding:

1 tbsp (15 mL) butter to each pan. Place in oven for 2 minutes or until butter is bubbling.

Carefully swirl melted butter to evenly coat each cake pan. Without removing from oven, divide

batter evenly between pans. Bake for 15 to 18 minutes or until pancakes are puffed and golden

around the edges. Quickly slide onto a cutting board. Dust icing sugar and squeeze lemon over top.

Serve immediately with fresh berries. As tempting as it nat be to peek, the key to the success of these pancakes is to make sure no heat escapes from the oven during baking. So keep the oven light on and the oven door closed!

Tip: add a dollop of lightly sweetened whipped cream for something special!


  • 5 eggs
  • 1 1/4 cups all-purpose flour
  • 1 cup milk
  • 2 tbsp granulated sugar
  • 2 tbsp butter
  • 4 lemon wedges
  • 2 tbsp icing sugar
  • 2 cups assorted fresh berries, such as strawberries, raspberries and blueberries