Lemon Raspberry Dutch Baby Pancake

What you need:

• 3 large eggs, at room temperature
• 2/3 cup milk, at room temperature
• 1/2 cup all-purpose flour
• 1 Tbsp. lemon zest
• 1/4 tsp. vanilla extract
• 2 Tbsp. granulated sugar
• A pinch of salt
• 3 Tbsp. unsalted butter
• Lemon curd
• Raspberries
• Powdered sugar for dusting

Directions:

1. In a bowl, whisk together eggs, milk, flour, lemon zest, vanilla, sugar, and salt.
2. Let batter rest for 15 to 25 minutes.
3. Melt butter in a cast iron pan that has been preheated over medium high heat.
4. Add batter to the middle of the pan and swirl gently to spread.
5. Place in a preheated 425 degree oven and bake for 20 to 25 minutes.
6. Serve topped with lemon curd, raspberries, and dusted with powdered sugar.

Recipe from Chocolates and Chai

Posted on Fantastical Sharing of Recipes