This has to be my favourite thing to whip up for brunch at home. It’s easy to prepare and makes you look like a brunch superstar when you place it on the table in front of guests. Don’t have raspberries on hand? Feel free to substitute with another berry you love.
Makes 1 10-inch pancake
Ingredients
| 3 | eggs, large size, room temperature |
| ¾ Cup | 2% or whole milk, room temperature |
| ½ tsp | vanilla |
| 2 pinches | nutmeg, freshly grated |
| 1 good pinch | sea salt |
| 1 Tbsp | sugar |
| ¾ Cup | all purpose flour |
| ½ Cup | raspberries, fresh or frozen |
| 2 Tbsp | unsalted butter |
| 473 ml | whipping cream (equivalent of 1 small carton at grocery stores) |
| 1 tsp | sugar |
| 1 ½ tsp | cinnamon |
| Warm maple syrup, to garnish |
Directions
- Place a 10-inch cast iron pan into the oven and preheat to 425F.
- To a blender add all ingredients except raspberries and butter. Blend until smooth, scraping canister with a rubber spatula to clear sides if necessary.
- Using oven mitts to protect your hands, carefully remove hot cast iron pan from oven. Immediately add the butter and swirl around pan to coat evenly. Then pour in the batter, evenly sprinkle the raspberries over top and return the pan to the oven. Bake approximately 20 minutes until pancake has puffed up and is golden brown.
- While the Dutch baby bakes, prepare the cinnamon cream. Place the whipping cream, sugar and cinnamon into a medium-sized bowl with high sides and whip with an electric beater fitted with the whisk attachment until stiff peaks form (or by hand with a wire whisk if you’re in the mood for an arm workout).
- Serve immediately with the cinnamon cream and warmed maple syrup to garnish.
