This easy, baked pancake served with cinnamon sugar and fresh berries is the ultimate celebratory summertime brunch.
This recipe is courtesy of Joy the Baker.
Preheat the oven to 425 degrees F. Place a rack in the center of the oven.
In a small bowl, combine the granulated sugar with 1 teaspoon of the cinnamon. Set aside.
With an electric beater or mixer, beat eggs for 3-5 minutes, until pale and frothy. Beat in the milk, flour, salt, and remaining ¼ teaspoon of cinnamon until combined. The batter should be very thin.
Place a 10-inch oven-safe skillet on the stovetop over medium heat. Melt the butter in the skillet. Remove the skillet from the heat, and pour the batter into it. Place the skillet in the oven and bake for 20 minutes, until puffed and golden.
While the pancake bakes, add a few spoonfuls of the cinnamon sugar to the fresh berries. Stir and set aside.
Remove the Dutch baby from the oven, sprinkle with the remaining cinnamon sugar. Add the berries on top. Slice and serve immediately.