Raspberry Lemon Dutch Baby Pancake

PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Fall in love with this perfectly rustic, simple, but still impressive brunch dish – the raspberry lemon dutch baby pancake.

A simple and such an impressive brunch dish, raspberry and lemon dutch baby pancake has been on my mental bucket list for sometime.

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I love dutch baby pancakes in all it’s being. The rustic and unapologetic puffs and deflation the pancake goes through. It’s amazing what science and cooking can create. Room temperature eggs have more of a “puff” factor versus cold eggs that would not. Cooking tip to keep in mind.

From beginning to end, this eye catching dutch pancake can be on the table and devoured in just about 30 minutes, most of the time spent in the oven, leaving you to focus on brunch amenities and pouring another mimosa. Champagne and an easy brunch sounds glorious, doesn’t it? Mom would approve.

An extra scrape of lemon zest into the batter flows perfectly with the sweet raspberry jam and brightens up the dutch pancake perfectly. Once done, swirl it on top of the dutch baby straight out of the oven with a tablespoon of butter and a fresh squeeze of lemon juice at the end.

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For more recipe ideas, check out these fun toasts.

Raspberry Lemon Dutch Baby Pancake

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• Author: Samantha Ferraro
• Total Time: 30 minutes

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Description

Fall in love with this perfectly rustic, simple, but still impressive brunch dish – the raspberry lemon dutch baby pancake.

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Ingredients

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• 3 whole eggs (room temperature)
• 1/2 cup flour
• 1/2 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)

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Instructions

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.

Notes

Recipe adapted from NY Times Food

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Breakfast