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Serve up a festive spring brunch with a buttery dutch baby pancake topped with bright lemon curd and fresh berries.
In our world, brunch is a sacred tradition. We take it very seriously each and every weekend. Whether we are feeling savory or sweet, we put our best into our weekend morning meals.
Case in point, this sweet dutch baby just waiting to be served on your next Saturday morning. Making a dutch baby is way easier than it might sound. It’s essentially one giant pancake baked in the oven.
To start, whip up all of your ingredients until they are super frothy. This added air will help the cake puff up in the oven and then gloriously fall (trust us, for this pancake, falling is a good thing) when you take it out. All of its crevices make for the perfect vessel for toppings. We topped our dutch baby with homemade sweet-tart lemon curd, fresh berries and a sprinkling of powdered sugar.
For this recipe, we used Eggland’s Best eggs in both the dutch baby batter and in the lemon curd. We wanted to be sure we used a high quality ingredient that we trusted to make one of our most favorite meals. Plus, Eggland’s Best eggs have superior nutrition than ordinary eggs such as more than double the Omega-3’s, lower cholesterol, and 6x more Vitamin D, just to name a few perks.
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