Have you ever seen a picture of a recipe and assumed you were not going to be able to make it because it looked so fancy? Maybe you have, maybe you haven’t but for me that thing was always a Dutch Baby Pancake. Dutch Babies have always alluded me, I assumed they must be difficult to make because of the way they look, well tickle me fancy because they are so freakin’ easy to make! So I am sharing with you this super easy, looks fancy and sounds fancy but it’s not, Lemon Dutch Baby with Berry Compote and Whipped Cream.
Let’s start with the Lemon Dutch Baby, this batter is so easy to make, you add all of the ingredients to a blender and blend, done. Yes its that easy! With lemon zest and vanilla extract to give it a gorgeous flavor, it is just a few simple ingredients in a blender 🙂 I love it!
Next Berry Compote, when I use the word compote, I think it scares my husband, it is basically just a fancy word, for juicy, sugary berry sauce (or fruit). To make this simple version I use frozen berries, as the defrost the juices just ooze from them, it’s delightful. The berries (I use triple berry variety, with blueberries, raspberries, and blackberries but anything similar will do just fine) are mixed with lemon juice and a little sugar to make a simple yet tasty berry sauce, that makes itself as it defrosts. (Disclaimer: I like it when the berries are still a little cold, I think it contrasts the Dutch Baby nicely but if you want yours all of the way defrosted give it longer then a half an hour thawing time.)
Last the Whipped Cream, I love homemade whipped cream. I have a stand mixer so it is incredibly easy to make, but if you don’t have a stand mixer or don’t want to dirty it (I don’t blame you I hate dishes too) just buy your favorite kind from the store to top it off!
The combination of the Lemon Dutch Baby with Berry Compote and Whipped Cream in my opinion is just magical, the Dutch Baby is tart yet, sweet, eggy, fluffy, and oh so full of carb wonderfulness mixed with the juicy and sweet Berry Compote, and topped with fresh Whipped Cream. Can you say Good Morning! 🙂
TIPS & TRICKS:
- A Cast Iron works best for this recipe, here is the one I have:
- I like it when the berries are still a little cold, I think it contrasts the Dutch Baby nicely but if you want yours all of the way defrosted give it longer then a half an hour thawing time.
- zest of 1 lemon
- 1 cup all purpose flour
- 4 eggs
- 1 cup milk
- 3 tablespoons sugar
- 3 tablespoons + 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups frozen berries ('triple berry')
- juice of 1 lemon
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- your whipped topping of choice
- Remove frozen berries from freezer, in a bowl combine berries, lemon juice, and tablespoon of sugar. Toss to mix. Set aside to thaw, toss occasionally while dutch baby is cooking.
- Place 12 inch cast iron (or oven safe skillet) in oven, preheat to 425º F.
- In a blender add lemon zest, flour, eggs, milk, sugar, 3 tablespoons butter, vanilla extract, and salt. Blend until combined.
- Once oven is preheated and skillet is hot, use oven mitts to remove the skillet. Add the remaining 2 tablespoons of butter to the skillet, swirl the skillet until the butter melts and the sides and bottom of the skillet is covered in butter.
- Pour the batter from the blender into the skillet. Return skillet to oven.
- Bake 22-24 minutes until edges are golden brown.
- If you are making your own whipped cream add vanilla and heavy whipping cream to the stand of an electric mixer. Beat on high 1-2 minutes until whipped cream is to preferred consistency.
- Give Berry Compote a final stir and pour over the Dutch Baby, top with Whipped Cream. Serve immediately.
Peace & Love
The Schmidty Wife
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P.S. Did you make the Lemon Dutch Baby with Berry Compote and Whipped Cream? I would love to hear about it and see it! Comment below or tag a picture using #theschmidtywife on Instagram!