Quick and easy Lemon Raspberry or Blueberry Dutch Baby. A German style pancake, made in a skillet, served with lemon curd to make that weekend brunch extra special.
Have you tried a Dutch Baby?
A few weeks ago, Holly, from The Modern Proper, came all the way up to Whidbey Island for a day of cooking and photography. Dutch Babies were on our agenda with lots of laughs, chatting and messes in between.
It was fun teasing out the mysteries of Dutch Babies together; to rest or not to rest, why didn’t that Dutch Baby puff, oven temperature and the like. In the end we had a blast watching these beautiful Dutch Babies rise high in the oven! We were cheering them on and on the edge of our seat waiting, watching those Dutch Babies puff.
Then the drama unfolds again after pulling the baby out of the oven as the puffy pancake deflates right before your eyes.
The key, we found, was the proper egg-to-flour ratio. Too few eggs; no puff. The pan needs to be preheated before baking and in a super hot oven. I read conflicting recipes on whether to rest the batter or not. I’ve done both and found resting made no difference. How about you?
A Dutch Baby is a German pancake cooked in a cast iron skillet and is usually served for breakfast. Traditionally it’s served with fresh squeezed lemon, butter and powder sugar. But there’s been so many variations on the traditional, and the possibilities are endless. Take my friend Liz, for example, who recently showed me how a Dutch Baby can be savory too!
Holly and I decided to whip up two different Dutch Babies. While I’ve tried both, I can’t seem to figure out which one is my favorite. I’m a lover of chocolate…
…that lemon though.
Scroll down for the Lemon Raspberry (or blueberry) Dutch Baby recipe. My Easy Lemon Curd recipe can be found here. For the Chocolate Dutch Baby with Vanilla Bean Whipped Cream, and a dreamy chocolate sauce, head over to Holly and Natalie’s site, The Modern Proper, for all the chocolatey recipe details!
Have a beautiful Valentine’s weekend no matter how you celebrate!
Lemon Raspberry Dutch Baby
For the Pancake:
- Fresh Berries
- Powdered Sugar for Dusting
- Easy Lemon Curd
- Lemon Wedges if Desired
- Preheat the oven to 425F (218C). Place a 10" cast iron skillet on the center rack to preheat while the oven is warming.
- In a small bowl, mix the flour, sugar and salt. Set aside.
- Meanwhile crack the eggs into a large mixing bowl. To the eggs add the milk, extract and zest. Whip with a whisk to break up the eggs.
- To the egg mixture, add the flour mixture. Whisk until perfectly smooth, or for at least 2 minutes. Your arm will get tired, but just consider it your morning workout!
- *Work quickly but carefully here! When the oven is preheated (I highly recommend an oven thermometer to double check), use an oven mitt to carefully remove the pan from the oven. Place the butter in the pan and swirl it around to help it melt. It will sputter and spit, so be careful. As soon as the butter is melted, carefully pour in the batter and gently place 1/2 C (60g) of berries spread evenly over the top of the batter. Carefully place the pan back in the oven, in the same spot without sloshing the batter around in the pan.
- Bake for 14-15 minutes until the edges are toasty golden and puffed. Remove from oven and allow the pancake to deflate before sprinkling it with lemon, powder sugar and more berries.
- Serve with homemade Easy Lemon Curd.
- Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.