Place your fruit in a medium bowl with the zest, juice, and sugar. Mix it all up and set aside until your pancakes are done. The sugar will dissolve and the fruit will become soooo delicious. Just you wait.
Preheat oven to 425°
Place your cast iron pans in the oven to heat up.
Using a blender or food processor, mix together all of your ingredients, except the mostly melted butter, until nice and frothy. Add the butter last and blend it all up. This will make 1 1/2 cups of pancake batter, which makes it super easy to make 3 Dutch babies. If you’re making 4 smaller ones... that’s math 🤷🏻♀️, let me know how that goes.
Take your cast iron pans out of the oven and add one tbs of butter to each pan. Immediately pour one half cup of batter into each pan, place the pans on a baking sheet (just in case of overflow), and place on the center rack of the oven.
Bake for 20 minutes, or until golden brown and oh so puffy. Look at them babies. They’re so cute.
Dust each delightful Dutch baby with a little powdered sugar and, using a slotted spoon, fill each pancake with your prepared fruit (if you add all the juices your pancake will get all soggy. Not good). Wasn’t that quick and easy? Why don’t you do this all the time?! Lass es dir schmecken!
(p.s. I believe that’s German for “Enjoy your meal”, because even though they’re called Dutch babies, they’re actually from Germany. It’s a long story. Just enjoy your breakfast, okay?)