Somewhere between a pancake, a popover, and a soufflé. Dutch Baby Pancakes are a unique, incredibly delicious, and beautiful breakfast. Its gorgeous shape is perfect for either sweet or savory fillings. I make my Dutch Baby Pancake recipe with my Homemade Lemon Curd recipe, fresh berries, and a dusting of powdered sugar.
Most pancakes have some form of a leavening agent (typically baking powder). The Dutch Baby Pancake puffs up in the oven due to the batter being frothy from being mixed in a blender. The air bubbles in the batter expand dramatically in the hot oven, then collapse giving these pancakes their unique shape. My Dutch Baby Pancake recipe puffs up so dramatically in fact, you’ll think you’ll never be able to eat even half of it. However, once out of the oven, the Dutch Baby quickly collapses and is one of the most beautiful pancakes you could ever serve. Cooked in a preheated cast-iron skillet, with lots of melted butter, this is going to be your new favorite breakfast.
Dutch Baby Pancakes with Lemon Curd
Equipment
- Cast-Iron Skillet
Ingredients
Lemon Curd Ingredients
- 1/2 Cup Granulated Sugar
- 3 Large Lemons Zest and juice
- 2 Eggs Beaten
- 3/4 Cup Unsalted Butter 1/2-inch dice
Dutch Baby Pancakes
- 4 Tablespoons Unsalted Butter
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Confectioners Sugar
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1/2 Cup Half & Half
Garnish
- Fresh Berries
- Mint Leaves
- Confectioners Sugar
Instructions
Lemon Curd Instructions
- Add the eggs, lemon juice, zest, and sugar to a double boiler, or a heatproof bowl over a saucepan of simmering water. Makes sure the boiling water does not touch the bottom of the bowl.
- Whisk constantly until mixture is 160°F. Remove from the heat and whisk in butter, 1-cube at a time.
- Strain the curd through a sieve, cover with plastic wrap directly on the surface of the curd to prevent a skin from forming. Let cool slightly before serving.
Dutch Baby Pancake Instructions
- I use either two 6-inch cast-iron skillets or one 10-inch skillet
- Heat oven to 375°F, place cast iron skillet in the hot oven to preheat for 10 minutes.
- Melt two tablespoons of butter, set aside.
- In a blender, add the dry ingredients and pulse to combine, add the wet ingredients, and blend until smooth and frothy.
- Place one tablespoon of butter in each 6-inch skillet, two tablespoons into a 10-inch skillet, let melt completely
- Pour half of the batter into the center of each 6-inch skillet or all the batter into a 10-inch skillet
- Bake for approximately 20 minutes. The pancake will puff up dramatically in the oven, then collapse when removed. This is normal.
- Serve warm with fresh berries, warm lemon curd, and dusted with confectioners sugar sugar
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