Lunch: Campfire Raspberry Double Dutch Baby Recipe | MyRecipes

Over the years, we've published many versions of the golden, custardy pancake called Dutch baby, but this is the first one we've done in a dutch oven in camp (it's easy). The Dutch baby puffs way up as it cooks, then sinks down when you cut into it.

Ingredients

6 large eggs
1 cup flour
1 cup milk
1 teaspoon kosher salt
2 tablespoons sugar
1/4 cup butter
2 cups raspberries, divided
Raspberry or maple pancake syrup

Instructions

Prepare a fire (see "How to Bake in a Dutch Oven," below).
Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in milk, salt, and sugar until blended.
Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When butter melts, stir to coat pan and pour in batter. Scatter 1 1/2 cups berries on top. Cover with lid and more coals as directed below. Cook until Dutch baby is puffed and deep golden all over with no liquid in the center, 20 to 25 minutes.
Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve with syrup.
How to Bake in a Dutch Oven