Lunch: Mixed-Berry Dutch Baby

Recipe by Grace Parisi A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour, and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to cr

This recipe includes superfoods such as:

Lemon

Health benefits of Mixed-Berry Dutch Baby

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 large eggs
1/2 tsp. finely grated lemon zest
1/3 c. sugar
pinch of salt
2/3 c. all-purpose flour
.67 c. milk
2 c. raspberries
2 c. blackberries
4 tbsp. unsalted butter
confectioners' sugar

Instructions

Preheat the oven to 425 degrees F and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar, and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries.

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