Raspberry Passion Fruit Dutch Baby (Print View)
Golden oven-baked Dutch baby pancake topped with fresh raspberries, passion fruit, and rich mascarpone.
# What You'll Need:
→ Dutch Baby Batter
01 -
1 tablespoon unsalted butter
02 -
105 grams plain flour
03 -
Pinch of salt
04 -
50 grams caster sugar
05 -
0.5 teaspoon vanilla extract
06 -
3 large eggs
07 -
180 millilitres milk
→ Topping
08 -
125 grams fresh raspberries
09 -
Seeds and pulp from 3 passion fruit
10 -
3 to 5 tablespoons mascarpone
11 -
1 to 2 tablespoons agave nectar
# Directions:
01 -
Preheat the oven to 210°C. Place 1 tablespoon of butter into a 25cm cast iron skillet and set over low heat to melt.
02 -
Add flour, salt, caster sugar, vanilla extract, eggs, and milk to a food processor. Blend for 1 minute until smooth. Alternatively, whisk all ingredients in a bowl until lump-free.
03 -
Use a pastry brush to coat the base and sides of the skillet with melted butter, ensuring an even layer.
04 -
Slowly pour the batter into the centre of the skillet. Allow it to settle; a ring of butter around the edge is ideal.
05 -
Place skillet in the oven and bake for 15 to 20 minutes. Monitor after 12 minutes. The pancake should be puffed and golden at the edges, with a pale centre.
06 -
Remove skillet from oven. Set on a heatproof surface and cool for at least 20 minutes. Serve warm or at room temperature.
07 -
Mix mascarpone with agave nectar in a small bowl until well combined.
08 -
Spoon mascarpone mixture into the centre of the pancake. Scatter raspberries over the surface, then drizzle with passion fruit seeds and pulp. Serve immediately.
# Notes:
01 -
Blending the batter in a food processor ensures a smooth and airy texture, but hand whisking is a suitable alternative.
02 -
The Dutch baby will inflate dramatically during baking and deflate as it cools; this is normal and expected.