Description
Step up your breakfast game with this tart, filling dutch baby pancake complete with sweet vanilla mascarpone and fresh summer berries.
Ingredients
Scale
Vanilla Mascarpone
- ¼ cup heavy cream
- ¼ cup mascarpone cheese
- 1 tsp vanilla extract
- 2½ tbsp sugar
Dutch Baby:
- 3 eggs
- 2/3 cup nonfat milk
- ½ tsp vanilla extract
- 1 tbsp lemon juice
- ¼ cup + 1 tbsp sugar
- 2/3 cup flour
- pinch cinnamon
- pinch salt
- 2 tbsp butter
- 1 cup berries
- optional: powdered sugar and for dusting
Instructions
- First, make the vanilla mascarpone by combining the heavy cream, mascarpone, vanilla extract, and sugar in a stand mixer. Set aside.
- Preheat oven to 450.
- Put the skillet in the oven and let heat up while you mix together the dutch babies.
- In a medium-size bowl, mix together the eggs, milk, vanilla, lemon juice, and sugar. Stir in the flour, cinnamon, and salt.
- Remove the skillet from the oven and melt the 2 tbsp of butter evenly. Add in the batter and bake for around 20 minutes or until golden-brown. If the top begins to burn, place foil over the top for the remainder of the baking time.
- Serve topped with the vanilla mascarpone whipped cream, berries, and lemon slices to garnish.
- Category: Breakfast, Brunch