Big Dutch Pancake with Little Berries Recipe

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This is a really fun recipe to prepare because the pancake puffs up into uniques shapes. The custard-like texture and buttery flavor make it fun to eat, too!
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 1 cup halved strawberries
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blackberries or boysenberries
  • 1/4 cup butter
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • Confectioners' sugar

Nutritional Facts

1 each: 264 calories, 13g fat (7g saturated fat), 168mg cholesterol, 140mg sodium, 30g carbohydrate (11g sugars, 4g fiber), 8g protein.


  1. In a bowl, combine berries; set aside. Cut butter into pats and place in an 8-in. square baking pan. Put pan in a 425° oven for 2 minutes or until butter melts and pan is very hot. Combine milk, eggs and vanilla in a bowl. Stir in flour and sugar; beat until well mixed. Pour into hot pan. bake for 18-20 minutes or until puffed and brown on top. Spoon berries over top and dust with confectioners' sugar. Serve immediately. Yield: 6 servings.
Originally published as Big Dutch Pancake with Little Berries in Bountiful Harvest Cookbook 1994, p85

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