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Big Dutch Baby with Berries

Inspired by a recipe from my experience at the Taste of Home Cooking School, I decided to make a Big Dutch Baby in a more of a traditional method than than the puff pancake recipe demonstrated as part of the school.

The Dutch Baby is also known as a German Pancake. It is not Dutch, but seems to be an American version of a German recipe.

Although Dutch Baby is often referred to as a pancake, it really does not taste much like a pancake. (For full disclosure, I really do not like pancakes–it is a texture thing, but I love Dutch Babies) The eggs are a much more prominent flavor and texture in the Dutch Baby.
This recipe is a Big Dutch Baby because it is not cooked in individual portions as a Dutch Babies often were cooked. The recipe that follows can easily be cut in half to serve fewer people as it really is best eaten warm. I don’t think this is the best dish for leftovers.
The recipe for the Big Dutch Baby itself is heavily based on the recipe found at whatscookingamerica.net. The fruit topping is a version of a familiar fruit topping that was presented at the cooking school.

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