Lemon Berry Dutch Baby Pancake
Author: Kim Wilson - sandandsisal.com
Recipe type: breakfast or brunch
Prep time:
Cook time:
Total time:
Serves: 4
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 eggs
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons butter
- ¼ cup lemon curd
- fresh raspberries
- fresh blueberries
- powdered sugar
- Place a 10 inch cast iron skillet into the cold oven.
- Turn on oven to 450 F and allow to preheat.
- Beat 4 eggs well with a wire whisk in a large bowl.
- Add sugar and salt to the beaten eggs.
- Pour in flour and milk and whisk until smooth.
- Melt 2 tablespoons of butter and add to the mixture.
- Carefully pull hot skillet out of the oven and add 2 tablespoons to the hot pan. Swirl until melted.
- Pour the egg mixture into the hot skillet and bake for 15 minutes.
- After baking, allow to cool a bit and top with lemon curd and berries and garnish with a dusting of powdered sugar. Cut into 4 wedges and enjoy!
Recipe by Sand and Sisal at https://www.sandandsisal.com/2019/03/lemon-berry-dutch-baby-pancake.html
3.5.3251