Craving a delightful breakfast treat that’s both simple to make and sure to impress? Meet the Dutch Baby with Lemon Curd! This airy, golden pancake puffs beautifully in the oven and pairs perfectly with a bright, zesty homemade lemon curd. Whether you’re making a cozy brunch at home or treating yourself to something special, this recipe is a must-try. Keep reading for the full recipe and tips to make it just right!
Ingredients:
4 eggs
1/2 cup whole wheat pastry flour or all-purpose gluten-free flour
1/2 cup milk
1 teaspoon vanilla
1 tablespoon cane sugar
Pinch sea salt
4 tablespoons butter
1 jar lemon curd
Fresh fruit such as raspberries, strawberries, blueberries
Confectioners’ sugar
Instructions:
- Preheat oven to 425°F.
- Add eggs, flour, milk, vanilla, sugar and salt to a blender and blend until smooth. Or mix everything in a bowl by hand with a whisk or hand mixer until smooth.
- Place butter in a 10-inch cast iron skillet and place in the oven. When the butter has melted, swirl it around to coat the sides of the pan. Add the batter to the pan and return pan to the oven. Bake for 20 minutes until the pancake is puffed and golden.
- Remove pancake from oven. Spoon some of the curd inside the pancake and sprinkle with raspberries. Sprinkle with confectioner’s sugar if desired. Cut into wedges and serve.
