Lemon Raspberry Dutch Baby Pancake

Breakfast has never been better with this huge, airy pancake with tart lemon curd and raspberries!

I tried Chrissy Teigen's  Dutch Baby Pancakes recipe and posted it a few months ago (I even mentioned this recipe in the bottom of the post!) - I've kind of had them on my mind since then and really wanted to make a recipe with berries (as I mentioned in that post). I have never in my life had lemon curd and wasn't sure how I would feel about it. It was SO good. The kind I got was very tart - honestly reminded me a little of a Warhead but without the bitterness. This dutch baby was insanely good. The raspberry and lemon curd combo was killer. I cannot wait to make more of these with different flavor profiles - and try more recipes with lemon curd.

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What you need:

• 3 large eggs, at room temperature
• 2/3 cup milk, at room temperature
• 1/2 cup all-purpose flour
• 1 Tbsp. lemon zest
• 1/4 tsp. vanilla extract
• 2 Tbsp. granulated sugar
• A pinch of salt
• 3 Tbsp. unsalted butter
• Lemon curd
• Raspberries
• Powdered sugar for dusting

Directions:

1. In a bowl, whisk together eggs, milk, flour, lemon zest, vanilla, sugar, and salt.
2. Let batter rest for 15 to 25 minutes.
3. Melt butter in a cast iron pan that has been preheated over medium high heat.
4. Add batter to the middle of the pan and swirl gently to spread.
5. Place in a preheated 425 degree oven and bake for 20 to 25 minutes.
6. Serve topped with lemon curd, raspberries, and dusted with powdered sugar.

Recipe from Chocolates and Chai

 

This breakfast is sweet but I would love to try a savory version like this Savory Dutch Baby with Food with Feeling.