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This Raspberry and Passion Fruit Dutch Baby is an incredibly easy and scrumptious breakfast recipe that combines a giant, fluffy pancake with the tartness of fresh raspberries and passion fruit. The pancake, baked in a cast iron skillet, puffs up beautifully, and once it cools slightly, it’s topped with a sweetened mascarpone mixture and fresh fruit. The mix of sweet and tangy flavors from the fruit and the creamy mascarpone elevates this dish, making it the perfect family breakfast or brunch for spring.

Full Recipe:

Ingredients

For the Dutch Baby:

1 tbsp unsalted butter
¾ cup (105g) plain flour
Pinch of salt
¼ cup (50g) caster sugar
½ tsp vanilla extract
3 large eggs
¾ cup (180ml) milk

For the Topping:

1 cup (125g) fresh raspberries
Seeds and pulp of 3 passion fruits
3-5 tbsp mascarpone
1-2 tbsp agave nectar

Directions

Preheat the Oven:
Preheat your oven to 210°C (410°F) and place 1 tablespoon of butter into a 10-inch cast iron skillet. Heat it on low until the butter melts.
Make the Batter:
In a food processor, combine flour, salt, sugar, vanilla, eggs, and milk. Pulse until smooth. Alternatively, whisk the ingredients together in a bowl.
Prepare the Skillet:
Once the butter has melted in the skillet, use a pastry brush to coat the bottom and sides of the skillet with the butter. Pour the batter into the center of the skillet slowly. There will be a small ring of butter around the edge.
Bake the Dutch Baby:
Place the skillet in the oven and bake for 15-20 minutes, checking after 12 minutes. The pancake should be golden around the edges and puffed up in the center.
Cool and Top:
Once baked, remove the skillet from the oven and let it cool for at least 20 minutes. While it cools, mix mascarpone with agave nectar to sweeten it. Once cooled, spoon the mascarpone into the center of the pancake, then top with raspberries and passion fruit pulp.
Serve:
Serve the Dutch Baby warm, and enjoy this delightful, fruity breakfast!

Nutrients (Per Serving)

Calories: 320 kcal
Carbohydrates: 35g
- Sugar: 22g
Protein: 6g
Fat: 18g
- Saturated Fat: 9g
Sodium: 180mg
Potassium: 120mg
Cholesterol: 105mg
Fiber: 2g
Sugar: 22g
Vitamin A: 460 IU
Vitamin C: 17mg
Calcium: 45mg
Iron: 2mg

The Origin of Dutch Babies

The Dutch Baby is an American variation of a German pancake, but its name can be misleading, as it has no direct ties to the Netherlands. It is believed to have been created in the early 1900s in the United States by a Seattle restaurant owner, who named it a “Dutch Baby” after the German Pancake, or “Pfannkuchen,” which is made with the same batter. The Dutch Baby is typically cooked in a cast-iron skillet, which allows it to puff up in the oven and develop a crispy golden edge.

Over time, this humble pancake has been adapted with various fillings and toppings, making it a versatile dish that can easily be transformed into a decadent breakfast, brunch, or even dessert. The beauty of the Dutch Baby lies in its simplicity, yet the combination of flavors—such as those found in this Raspberry and Passion Fruit Dutch Baby—makes it a sophisticated treat that is sure to impress.

Key Ingredients for a Perfect Dutch Baby

The ingredients for a Dutch Baby are simple and pantry-friendly, but the key to achieving the perfect texture lies in the balance of those ingredients and the cooking method.

Plain Flour: The base of the Dutch Baby batter is made from plain flour, which gives the pancake its light, airy texture when baked. The flour helps to form a smooth batter that puffs up beautifully in the oven.
Eggs: The eggs in the batter help provide structure to the pancake, giving it the rise and fluffiness that makes Dutch Babies so delightful. The eggs also add richness and help bind the ingredients together.
Milk: The milk helps to create a smooth, pourable batter and adds moisture to the pancake. Using milk that is at room temperature helps the ingredients blend more easily, resulting in a smoother batter.
Butter: Butter is key to the flavor of a Dutch Baby, both in the batter and as the base for the pan. It helps to give the pancake a rich, buttery taste and promotes a crisp, golden exterior.
Vanilla Extract: Adding a touch of vanilla extract enhances the sweetness of the pancake and complements the fruit and mascarpone topping.

The Power of Fresh Fruits in the Topping

The combination of fresh raspberries and passion fruit pulp is what truly makes this Dutch Baby stand out. The tart, slightly sweet flavor of the raspberries pairs wonderfully with the intense, citrusy tang of passion fruit, providing a vibrant contrast to the richness of the pancake and mascarpone.

Raspberries: Known for their bright, tangy flavor, fresh raspberries add a burst of color and taste to the dish. Their slight acidity balances the sweetness of the mascarpone and adds a refreshing note to the rich flavors of the pancake.
Passion Fruit: Passion fruit, with its tropical sweetness and aromatic pulp, brings an exotic flair to the dish. The juicy pulp is dotted with crunchy seeds, which add an interesting texture to the creamy mascarpone topping.

By combining these two fruits, you create a topping that is both visually stunning and packed with complex flavors. The fruitiness complements the pancake beautifully, making each bite an exciting blend of sweet, tart, and creamy elements.

Mascarpone: The Creamy Finish

Mascarpone cheese, a soft and creamy Italian cheese, serves as the perfect base for the sweetened topping on this Dutch Baby. Unlike regular cream cheese, mascarpone has a delicate, rich flavor that isn’t as tangy, making it a better complement to the fruit. When mixed with a bit of agave nectar, it becomes a luscious, velvety cream that adds a luxurious finish to the pancake.

The sweetened mascarpone acts as a base that holds the fruit in place while also providing a creamy counterpoint to the tartness of the raspberries and passion fruit. Its richness balances the freshness of the fruit, ensuring that each bite is perfectly harmonious.

Baking the Dutch Baby: A Simple Process with Delicious Results

One of the best things about making a Dutch Baby is how easy it is to prepare. Unlike traditional pancakes, which require flipping and constant attention, a Dutch Baby is baked in the oven, allowing you to focus on other aspects of your meal while it cooks. The batter is poured into a hot, buttered skillet, which is then placed in the oven to bake for about 15-20 minutes. During this time, the pancake puffs up and develops a crispy, golden edge that contrasts beautifully with the soft, airy interior.

Baking the Dutch Baby at a high temperature (around 210°C or 410°F) helps it rise quickly and form the signature puffy appearance. It’s important to serve the Dutch Baby immediately after it’s removed from the oven to preserve its airy texture. If allowed to cool for too long, the pancake will deflate, losing its dramatic puff.

Serving the Raspberry and Passion Fruit Dutch Baby

Once the Dutch Baby is baked and slightly cooled, it’s ready to be topped with the sweetened mascarpone, fresh raspberries, and passion fruit pulp. The final dish is a beautiful, vibrant creation that’s as delightful to the eyes as it is to the taste buds. The pancake, still warm and fluffy, is perfect for sharing with family and friends at breakfast or brunch.

You can serve this dish as-is or add a drizzle of agave nectar for extra sweetness. For an even more indulgent treat, you could add a dusting of powdered sugar or a few extra fresh fruit garnishes. Whether you’re celebrating a special occasion or simply treating yourself, this Raspberry and Passion Fruit Dutch Baby is sure to become a new favorite.

Conclusion: A Delicious Twist on a Classic

The Raspberry and Passion Fruit Dutch Baby is a simple yet elegant breakfast or brunch dish that brings together the best of sweet and tangy flavors. The fluffy, oven-baked pancake provides a perfect base for the luscious mascarpone, fresh fruit, and tropical passion fruit pulp. Its ease of preparation, combined with the bright flavors and beautiful presentation, makes it an ideal dish for spring celebrations or casual mornings at home.

With its rich yet light texture and the delightful combination of fruit, cream, and pancake, this recipe is a perfect addition to your repertoire. Whether you’re making it for a special occasion or a weekend treat, the Raspberry and Passion Fruit Dutch Baby will impress your guests and make your breakfast feel like a gourmet experience.

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