Campfire Cast-Iron Dutch Baby with Grilled Summer Berries and Maple

Build a steady bed of campfire coals and set a 10-inch cast-iron skillet over the heat to get screaming hot.

Serves 4

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• Zest of 1 lemon
• 4 tbsp butter
• 2 cups mixed summer berries (strawberries, blueberries, raspberries)
• 2 tbsp maple syrup, plus more to serve
• Powdered sugar, for dusting

Instructions

1. Build a steady bed of campfire coals and set a 10-inch cast-iron skillet over the heat to get screaming hot.
2. In a bowl, whisk the eggs until frothy, then whisk in the milk, flour, sugar, vanilla, salt and lemon zest until smooth; let the batter rest a few minutes.
3. Drop the butter into the hot skillet and swirl until foaming and just starting to brown.
4. Pour the batter into the center of the pan, cover with a snug sheet of foil, and bank coals around and on top so it bakes evenly.
5. Cook undisturbed for 15 to 18 minutes, until the Dutch baby has puffed dramatically up the sides and set in the middle.
6. While it bakes, toss the berries with the maple syrup and warm them in a small pan at the edge of the fire until glossy and just bursting.
7. Lift the foil — the pancake will deflate into soft golden folds — and pile the warm berries into the center.
8. Dust with powdered sugar, drizzle with more maple, and serve straight from the skillet while it is hot and custardy.
9. The Dutch baby descends from the German Pfannkuchen, a puffed oven pancake that American diners shrank and renamed in the early 1900s. Cooked over an open fire in a single cast-iron pan, it becomes the ultimate camping showpiece: there is no flipping and no fuss, just a dramatic golden rise and a sweet, eggy interior that begs for a heap of sun-ripe summer berries.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 11g
• Fat: 19g
• Carbohydrates: 50g
• Fiber: 4g
• Sugar: 26g
• Sodium: 280mg