Lemon Raspberry Dutch Baby

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When I told Charles that I was going to make a Dutch Baby for breakfast, he looked pretty confused. I told him not to worry, the meal didn’t involve Dutch babies. “I figured that”, he said. I explained that a Dutch Baby is a cross between a pancake and a popover, and it’s incredibly delicious. I took a classic Dutch Baby recipe and created a Lemon Raspberry Dutch Baby, and you will want to make it immediately. It is spectacular. I am not usually someone who likes sweet breakfasts, but this is impossible to resist.

The middle of the Dutch Baby has a custardy consistency and taste, and the edges get slightly crisp and taste more like a pastry. I topped the Dutch Baby with powdered sugar, butter, lemon curd, and raspberries. The lemon curd and raspberries gave this meal a fresh and fruity taste that almost made me forget that it is still the dead of winter.

If you like pancakes, you will love this Lemon Raspberry Dutch Baby. The best part of this recipe is that is it easier, faster, and less messy to prepare than traditional pancakes. You just throw the ingredients in a blender, mix then up, and then pour all of the batter into an oven safe skillet and let the Dutch Baby bake for 20 minutes. Each Dutch Baby serves about 3 people, but you could easily make two at a time.

This recipe is the perfect thing to make on a weekend or a snow day. The ingredients are pantry items that you probably have on hand, and you could substitute the lemon curd for jam if you don’t have any in your fridge.

I took these photos in January, and it had to be one of the grayest gloomiest Januarys that Chicago has ever seen. I do like how the darker days resulted in some moody photos.

Serves 3

Lemon Raspberry Dutch Baby

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5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

• 3 tablespoons Salted Butter
• 3 Large Eggs
• 3/4 Whole Milk
• 1/2 cup All-Purpose Flour
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla
• 1/4 cup Granulated Sugar
• 1 tablespoon Powdered Sugar
• 1/4 cup Raspberries (or Strawberries)
• 3 tablespoons Lemon Curd

Instructions

1. Heat your oven to 425 degrees.
2. Melt 2 tablespoons of the butter. Then crack the eggs into a blender and add the milk, flour, salt, vanilla, sugar, and melted butter. Mix on a medium speed for 1 minute. You want the batter to be frothy.
3. Pour the batter into a nonstick skillet, and place in the oven to bake for 20 minutes.
4. As soon as the Dutch Baby has finished cooking top with the powdered sugar and the remaining butter. Serve each slice with raspberries and a dollop of lemon curd.

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https://thekittchen.com/lemon-raspberry-dutch-baby/

Adapted from Martha Stewart.