Description
Step up your breakfast game with this tart, filling dutch baby pancake complete with sweet vanilla mascarpone and fresh summer berries.
Ingredients
Units
Scale
Vanilla Mascarpone
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (60 ml) mascarpone cheese
- 1 tsp vanilla extract
- 2 1/2 tbsp (37 ml) sugar
Dutch Baby:
- 3 eggs
- 2/3 cup (160 ml) nonfat milk
- 1/2 tsp vanilla extract
- 1 tbsp (15 ml) lemon juice
- 1/4 cup + 1 tbsp (75 ml) sugar
- 2/3 cup (160 ml) flour
- pinch cinnamon
- pinch salt
- 2 tbsp (30 ml) butter
- 1 cup (240 ml) 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320