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A simple and such an impressive brunch dish, raspberry and lemon dutch baby pancake has been on my mental bucket list for sometime.
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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Raspberry Lemon Dutch Baby Pancake
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A rustic, impressive brunch dish. Simple to make, yet utterly delicious.
Ingredients
- 3 whole eggs
- 1/2 cups (118 ml) flour
- 1/2 cups (118 ml) milk
- 1 Tb vanilla extract
- 1 heaping tsp lemon zest
- 3 Tb raspberry Preserves
- 3-4 Tb butter
- Powdered sugar
- Lemon wedges
Instructions
- Preheat your oven to 425°F (218°C).
- In a food processor or blender, combine eggs, milk, flour, lemon zest, and vanilla extract until smooth.
- In a small-medium cast iron pan, melt 2 tablespoons of butter, swirling to coat the bottom.
- Pour in the pancake mixture and bake in the preheated oven for 20 minutes.
- Lower the oven temperature to 300°F (149°C) and bake for an additional 5 minutes.
- Remove from the oven and top with raspberry jam, butter, and a squeeze of lemon juice.
Notes
- For a richer flavor, use whole milk instead of skim milk.
- To prevent sticking, ensure the cast iron pan is very hot before adding the batter.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 150
Frequently Asked Questions
Why is it important to use room temperature eggs for the Dutch baby pancake?
Room temperature eggs contribute to a greater puff factor in the pancake, resulting in a fluffier and more impressive final product.
How do I incorporate the raspberry jam into the pancake?
After baking, you can swirl the raspberry jam on top of the Dutch baby pancake along with a tablespoon of butter and a squeeze of fresh lemon juice for added flavor.
Can I add more lemon zest to the batter?
Yes, adding an extra scrape of lemon zest enhances the flavor and brightens up the Dutch pancake, making it a perfect complement to the raspberry jam.
If You Liked This Recipe, You’ll Love These
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