Raspberry Lemon Dutch Baby Pancake
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Fall in love with this perfectly rustic, simple, but still impressive brunch dish - the raspberry lemon dutch baby pancake.
  • 3 whole eggs, room temperature
  • ½ cup flour
  • ½ cup milk, room temperature
  • 1 Tb vanilla extract
  • 1 heaping tsp lemon zest
  • 3 Tb Bonne Maman Raspberry Preserves
  • 3-4 Tb butter
  • Powdered sugar (optional, for garnish)
  • Lemon wedges, for garnish
  1. First pre-heat your oven to 425 degrees F.
  2. In a food processor or blender, add the eggs, milk, flour, lemon zest and vanilla extract and blend together until everything is smooth and combined.
  3. In a small-medium cast iron pan, melt 2 Tb of butter, swirling around the pan to coat the bottom. Pour in the pancake mixture and place in the oven and cook for 20 minutes.
  4. After 20 minutes, lower the oven to 300 degrees F and cook for an additional 5 minutes.
  5. Once done, remove from the oven and top with raspberry jam, butter and a squeeze of lemon juice.
Recipe adapted from NY Times Food
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/raspberry-lemon-dutch-baby-pancake/