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.
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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.
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