Citrus Dutch Baby Pancake
There’s no need to make an ordinary pancake when you can make this extraordinary citrus Dutch baby pancake! The ingredients are quite simple and it’s perfect when topped with a homemade berry coulis sauce!
Servings 8 pieces
Calories 228kcal
Ingredients
For the pancake
- 3 large eggs
- ⅔ cup skim milk
- 2 tsp orange zest
- 2 tbsp fresh orange juice
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- ¾ cup all-purpose flour
- 4 tbsp unsalted butter
For the berry coulis
- 1 cup raspberries
- 1 cup blueberries
- ¾ cup granulated sugar
- 2 tbsp fresh orange juice
Instructions
For the pancake
- Place a 10-inch high-heatproof skillet in the oven and preheat to 450°F. While the skillet is heating prepare the Dutch baby.
- In a blender, combine the eggs, skim milk, orange zest, orange juice, sugar, salt, and flour. Blend on high 1 minute until completely smooth. Rest the batter in the blender while you prepare the coulis (fruit sauce).
- When the coulis is made, remove the skillet from the oven and add the butter.
- Once the butter is melted, pour the batter in the skillet. Immediately return to the oven.
- Bake until the sides have mushroomed above the sides of the pan and the center is golden but still custard-like, 20-23 minutes.
- Remove the Dutch baby from the oven and serve immediately with the prepared sauce and fresh berries.
For the berry coulis
- In a small saucepan, combine the raspberries, blueberries, sugar, and orange juice. Bring to a simmer over medium heat. Slowly cook until the berries burst and release their juices, 5 minutes. Stir to break down all the berries and create a sauce, 3 minutes.
- Remove from heat and pass through a strainer to remove all the pulp and seeds. Press the pulp to extract all the juice and set aside.
Video
Nutrition
Serving: 1piece | Calories: 228kcal
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