A few tweaks are all it takes to get Dutch babies dressed up for dessert. You can use almost any fruit, but the macerated raspberries here pair especially nicely with the rich chocolate pancake.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Exceptionally delicious and so easy to make! I'd use half the amount of sugar on the raspberries in the future, and I cut the butter down to 3 tbsp and there was still plenty. I made this in an 11" rather than a 10" cast iron skillet, but it came out fine. It took the full 25 minutes to bake; depending on your oven, you might need extra time.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.