Call it a German pancake.
Call it a Dutch Baby.
Call it a puffy pancake.
Call it your savior from standing over a hot griddle, ladling pancake batter from a bowl that never seems to empty.
Call it luscious with a spill of blackberry syrup.
Dutch baby with blackberry syrup
Serves 4-6
- 4 Tbsp. unsalted butter
- 4 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 1/4 cup whole milk yogurt
- 2 Tbsp. sugar
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 cup ripe blackberries
- the juice of half a lemon
- 2 Tbsp. maple syrup
- pinch of ground cinnamon
- powdered sugar, for serving
Preheat the oven to 425°F. Plop the butter into a large cast-iron skillet (or another oven-safe dish) and place it in the oven while you make the batter.
In a blender, whirl the eggs, the flour, the milk, the yogurt, the sugar, the extracts, and the salt until homogenous and frothy.
Carefully pull the skillet from the oven, swirling the butter to coat all sides. Pour in the batter and return the pan to the oven for 17-20 minutes, succumbing to nary a peek inside the oven door.
Meanwhile, make the blackberry syrup by combining the blackberries, the lemon juice, the maple syrup, and the cinnamon in a small saucepan set over medium-low heat. Use a wooden spoon to help break the berries down. Simmer until bubbly and slightly thickened, about 15 minutes.
Pull your puffed and gilded pancake from the oven, slice into wedges, sprinkle with powdered sugar, and serve with blackberry syrup. Try not to feel too deflated when it deflates--it does that for everyone.