Limoncello Butter and Berries Dutch Baby

This Limoncello Butter and Berries Dutch Baby is a popover-like pancake that’s a tender and eggy delight. The batter is quickly mixed in a blender then baked in a hot skillet. From there it dramatically transforms into a pillowy and puffy goodness.

Mother’s day is around the corner, and what could be more perfect than to start the day with a delicious and beautiful Dutch baby breakfast? Dutch baby pancake is tender, fluffy, eggy, and always impresses. This one is served with limoncello infused whipped butter, fresh squeezed lemon juice, berries, and confectioner’s sugar.

Despite the name, Dutch baby (also known as German pancake) has nothing to do with the Dutch. The name was coined in the early half of the 1900’s in Seattle at Manca’s Cafe. The owner’s daughter mispronounced Deutsch, the German word for German…and the name stuck. Not high on the intriguing story category, but it’s good trivia.

This pancake is similar to Yorkshire pudding and popovers. It has a light and crispy exterior while the interior is somewhat custard-like and eggy. Unlike pancake, it can be oven baked. A cast-iron skillet is the baking pan of choice, but any baking dish will do.

Ingredients needed:

• Eggs—use room temperature for the best lift.
• Milk—I use whole milk, but 2% is good too. Needs to be at room temperature.
• Granulated sugar—to add subtle sweetness to the batter.
• All purpose flour—do not overmix. Blend flour just until the batter is lump-free.
• Salt—for flavor and balance.
• Vanilla extract—provides great for flavor.
• Butter—to grease the skillet and add butteriness.
• Limoncello—to flavor the limoncello butter. Make sure it’s at room temp.
• Fresh lemon juice—for a bright citrusy pop.
• Confectioners’ sugar—as a topping for sweetness and for the limoncello butter.
• Fresh berries—for a pop of color and deliciousness.

Surprisingly easy to make:

The batter can be made with a blender, food processor, electric mixer, or hand whisk. It takes less than 1 minute to make in the blender, which is my preferred method. (Of course, if you whip it by hand, it takes just a tad longer.)

I blend the eggs, milk, sugar, and vanilla on medium high for 30 seconds. That’s followed by the addition of flour and salt, which takes about 15 seconds to blend into a smooth consistency.

Next, I melt the butter in a hot cast iron skillet then pour in the batter. Pop the skillet into the oven. The batter bakes until the edges puffs, rises up the sides of the skillet, and turns golden brown. It’s truly a glorious site.

Recipe highlights.

• Preheat oven to 400° F. Place a cast iron skillet on the rack.
• Blend eggs, milk, sugar, and vanilla in the blender jar for 30 seconds. Add flour and salt. Blend for 15 seconds or until lump-free.
• Whisk butter in a small bowl. Add limoncello and confectioners sugar and beat until creamy and smooth. Refrigerate.

• Add butter to hot skillet. Completely coat the entire surface with the melted butter.
• Pour in batter. Bake for 20 minutes or the edges are tall and brown and the center is puffed and golden.
• Top with a squeeze of lemon juice, berries, limoncello butter, and confectioners’ sugar.
• See recipe card for detailed instructions.

How do Dutch Baby get its lift and volume?

Multiple factors contribute the dramatic rise:

• Steam—Eggs provide the only leavening. No chemical leavening agent is used in the batter. Instead of relying on baking powder or baking soda for rise, the puffiness is created from high heat and steam. (Milk and egg provide the source of moisture.)
• Preheated skillet—The hot skillet gives the batter an early jump start on rising.
• Room temperature ingredients—The eggs and milk must be at room temp for best results. Cold ingredients don’t rise as well.
• Well buttered skillet—Be sure to also coat the sides of the skillet with the melted butter to allow the batter to rise without sticking to the pan.

These pancakes are most impressive the first 2- 3 minutes after it comes out of the oven. All that volume does not last however. A good portion of it is lost as the Dutch baby cools, but it’s still a thing of beauty.

Can it be made ahead?

For convenience, the batter can be made the night before and refrigerated. Allow to sit at room temperature for 15 or so minutes prior to baking as cold batter does not rise as well. Give it a quick whisk before pouring into the hot skillet.

Many topping options:

Toppings can be as simple or creative as you like. Typically, Dutch babies are served with powdered sugar, a squeeze of lemon juice, with or without fresh fruit. Of course syrup is always good if you choose to go that route. 

Other topping options include caramelized apples or bananas, lemon (or other fruit) curd, jams, maple syrup, whipped cream. Mix and match from this list, or chose whatever seem good to you.

You can also go savory. However, if you do, reduce the sugar to 1 tablespoon in the batter and increase the salt to 1/4 teaspoon. Try topping with fresh herbs, goat cheese, feta, Parmesan, cheddar, eggs, bacon, prosciutto, or arugula. Mix and match the toppings, or make up your own.

Tips:

• To quickly get room temperature milk, microwave for 20 seconds. For eggs, soak in warm water for 5 minutes. I usually microwave—place all 3 eggs in the microwave on a paper towel to prevent rolling. Microwave at 12 seconds. Rotate eggs, top side down. Microwave for 12 more seconds. Eggs should no longer feel cold to the touch.
• To hand whisk, beat eggs 15 seconds to blend. Add milk, sugar, and vanilla. Beat until there are no longer streaks of eggs, about 1 minute. Add flour and salt. Beat vigorously until smooth and lump-free, about 30 seconds.
• Make sure to brush the sides of the skillet with the melted butter to prevent the batter from sticking. This allows the batter to easily rise up the sides of the skillet.
• For convenience, make and refrigerate the batter the night before. Allow to come to room temp before baking. Give it a quick whisk before baking.
• For savory Dutch baby, reduce the granulated sugar to 1 tablespoon and increase salt to 1/4 teaspoon.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A 10-inch cast iron skillet—I have this one. It comes pre-seasoned.
• A blender to mix the batter. This NutriBullet blender is reasonably priced and comes highly rated.
• Mini wire whisk to make the limoncello butter. You can also use an electric mixer with whisk attachment.
• Silicone spatula for scraping the blender jar.
• Silicone pastry brush to coat the sides of the skillet with butter.

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Limoncello Butter and Berries Dutch Baby

Author: Thao | In Good Flavor Cooking Method:Mixing, Baking Cuisine:American Courses:Breakfast Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 Servings

Description

This Limoncello Butter and Berries Dutch Baby is a popover-like pancake that’s a tender and eggy delight. The batter is quickly mixed in a blender then baked in a hot skillet. From there it dramatically transforms into a pillowy and puffy goodness.

Ingredients

• 3 large eggs, room temperature
• 2/3 cups whole or 2% milk, room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2/3 all-purpose flour
• 1/8 teaspoon salt
• 2 tablespoons butter

For the topping:

• 3 tablespoons butter, room temperature
• 1 1/2 tablespoons limoncello, room temperature
• 1 tablespoon confectioners’ sugar for the butter
• 1/2 of a lemon
• 1/8 cup confectioners’ (powdered) sugar for dusting
• 3/4 cup fresh berries of choice

Instructions

1. Preheat oven to 400° F. Place 10-inch cast iron skillet in the oven while oven heats up to temp. Make sure to have at least a 4-inch clearance between the bottom of the skillet and any rack above it.
2. Place eggs, milk, sugar, and vanilla in the blender jar. Blend for 30 seconds on medium high. Scrape down the sides. Add flour and salt. Blend on medium high for 15 seconds or until lump-free. Set aside.
3. Make limoncello butter: In a small bowl, whisk butter with a hand whisk or electric mixer with a whisk attachment until smooth. Add limoncello and confectioners’ sugar. Beat until creamy and smooth. Refrigerate until ready to use.
4. Once the oven reaches temp, remove the skillet. Add 2 tablespoons butter. Swirl to coat bottom. Use a heat proof pastry brush to completely coat the sides with butter. Pour in batter. Return skillet to the oven.
5. Bake for 20 minutes or until puffy and golden in the center and the edges are brown.
6. Remove from oven. Keep Dutch baby in skillet or transfer to a serving plate (optional). Serve immediately with a squeeze of lemon juice, a generous dusting of confectioners sugar, and fresh berries.
7. Makes 4 small or 2 large servings.

Notes

• This recipe uses a cast iron skillet, but you can use any baking dish or pan of similar size.
• To quickly get room temperature milk, microwave for 20 seconds. For eggs, soak in warm water for 5 minutes. I usually microwave—place all 3 eggs in the microwave on a paper towel to prevent rolling. Microwave at 12 seconds. Rotate eggs, top side down. Microwave for 12 more seconds. Eggs should no longer feel cold to the touch.
• To hand whisk, beat eggs 15 seconds to blend. Add milk, sugar, and vanilla. Beat until there are no longer streaks of eggs, about 1 minute. Add flour and salt. Beat vigorously until smooth and lump-free, about 30 seconds.
• For convenience, make and refrigerate the batter the night before. Allow to come to room temp before baking. Give it a quick whisk before baking.
• For savory Dutch baby, reduce the granulated sugar to 1 tablespoon and increase salt to 1/4 teaspoon.

Keywords:Dutch Baby, German Pancake, Limoncello, Popover, Pancake, Berries, Mother’s Day

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