Lemon Berry Dutch Baby Pancake
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
  1. Place a 10 inch cast iron skillet into the cold oven.
  2. Turn on oven to 450 F and allow to preheat.
  3. Beat 4 eggs well with a wire whisk in a large bowl.
  4. Add sugar and salt to the beaten eggs.
  5. Pour in flour and milk and whisk until smooth.
  6. Melt 2 tablespoons of butter and add to the mixture.
  7. Carefully pull hot skillet out of the oven and add 2 tablespoons to the hot pan. Swirl until melted.
  8. Pour the egg mixture into the hot skillet and bake for 15 minutes.
  9. 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