A Flavorful Dutch Baby

By Chef Rebecka Evans
May 18, 2023

A combination of a popover and a crepe, Dutch Baby (also known as German pancakes) can be served for breakfast, brunch, lunch, and dessert, and even made savory for a delightful supper.

For this recipe, I’ve added fresh raspberries, blueberries, and pomegranate seeds, but any variation of fresh fruit or jam will do. For an out-of-this world combination, garnish the baby with lemon slices and serve them with buttery pomegranate syrup.


Prep Time: 10 Mins | Cook Time: 20 Mins  | Servings: 4 people


A large cast-iron skillet and a sauté pan


• 3 large eggs at room temperature

• ½ cup all-purpose flour

• ½ cup whole milk at room temperature

• 1 tablespoon sugar

• A pinch of nutmeg

• ¼ teaspoon vanilla

• 4 tablespoons butter

• 1 cup mixed fresh fruits: raspberries blueberries, pomegranates

• Pomegranate Syrup

• 1 pomegranate, seeded, with skin and pith removed (use half of the seeds for the butter syrup and the other half to garnish the pancake)

• 4 tablespoons butter

• ¼ cup corn syrup


For the Pie Crust:

• Heat oven to 420 degrees F

• Combine eggs, flour, milk, sugar, nutmeg, and vanilla in a blender jar and blend until very smooth. The batter may be mixed by hand.

• Place butter in a heavy 10-inch cast-iron skillet and place in the oven.

• As soon as the butter has melted, add the batter to the pan and return the pan to the oven.

• Bake for 20 minutes, until the pancake is puffed and golden.

• Lower the heat to 300 degrees F and bake five minutes longer.

• Remove pancake from oven.

• Garnish with fruit and powdered sugar. Serve with pomegranate syrup

For the Pomegranate Syrup

• In a small sauté pan, melt butter with syrup and pomegranate seeds.

• Cook for two minutes.

• Remove from heat and serve over pancakes.


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