Roasted Blackberry Dutch Baby

Ingredients

• 2 Tbsp unsalted butter (melted and slightly cooled)
• 4 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 1 Tablespoon white sugar
• 1 teaspoon vanilla extract
• Pinch fine salt
• 12 oz fresh blackberries ((340g) or two small clam-shell packages)
• 1/4 cup white sugar
• 1 teaspoon cornstarch
• 2 Tablespoons butter (melted)
• 2 Tablespoons sliced almonds
• Additional sliced almonds (toasted or plain)
• Icing/confectioners' sugar
• Fresh mint leaves

Instructions

1. 1

   Preheat oven to 400F.

2. 2

   (*Note: You will need 4 Tbsp of melted butter in total, so if you'd like you can melt 4 Tbsp now. Use 2 Tbsp for the Dutch baby batter and set aside 2 Tbsp to add to the pan later).

3. 3

   Melt 2 Tbsp. in the microwave just until melted (you don't want it too too hot or it will cook the eggs in the batter - cool a bit if necessary). Pour melted butter into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend the batter until well mixed and frothy. Check the sides of the blender as bits of flour will often sit there. Scrape down as necessary. Let batter sit in blender while you roast your blackberries.

4. 4

   In a small bowl, whisk together the 1/4 cup white sugar and 1 tsp cornstarch. Rinse blackberries, then pour in to cast iron skillet. Sprinkle with sugar/cornstarch mixture, the stir gently to combine and distribute in to a single layer in the skillet.

5. 5

   Place into preheated 400F oven to roast. After 5 minutes, shake the pan a bit to rotate the berries a bit. Continue roasting another 5-7 minutes, shaking the pan a few time,until the blackberries release their liquid and are moist and shiny, instead of dry. Immediately remove from oven and INCREASE OVEN TEMPERATURE TO 425F.

6. 6

   Spoon 2/3 - 3/4 of the roasted blackberries out of the skillet and in to a bowl. Set aside.

7. 7

   Add 2 Tbsp melted butter to the hot pan with the remaining blackberries and any juice in the pan. Scatter the 2 Tbsp sliced almonds in to the pan, as well.

8. 8

   Briefly re-blend the Dutch baby batter, then pour into the still hot skillet. Transfer the skillet to the pre-heated 425F. oven.

9. 9

   Bake until puffed and golden brown all over, about 20-22 minutes. Remove from oven. It will deflate as soon as it's removed from the oven. Don't despair. That's what it is supposed to do.

10. 10

    (*If you'd like to toast your sliced almonds, simply place into a dry, non-stick skillet and cook over medium-high heat, stirring constantly, until golden.)

11. 11

    Top pancake with roasted blackberries. Scatter sliced almonds over-top and dust generously with powdered sugar. Garnish with a sprig of fresh mint, if you like.