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:
- In a bowl, whisk together eggs, milk, flour, lemon zest, vanilla, sugar, and salt.
- Let batter rest for 15 to 25 minutes.
- Melt butter in a cast iron pan that has been preheated over medium high heat.
- Add batter to the middle of the pan and swirl gently to spread.
- Place in a preheated 425 degree oven and bake for 20 to 25 minutes.
- Serve topped with lemon curd, raspberries, and dusted with powdered sugar.
Recipe from Chocolates and Chai
Posted on Fantastical Sharing of Recipes