Description
Fall in love with this perfectly rustic, simple, but still impressive brunch dish – the raspberry lemon dutch baby pancake.
Ingredients
Scale
- 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)
Instructions
- First pre-heat your oven to 425 degrees F.
- 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.
- 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.
- After 20 minutes, lower the oven to 300 degrees F and cook for an additional 5 minutes.
- 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