Dutch Baby Pancakes

Looking for a great addition to Sunday Brunch? How about something that is sweet, tangy, fruity and refreshing? πŸ’–
Whether you call them German Pancakes or Dutch Baby, the mouthwatering deliciousness is the same! I serve them with fresh fruit and homemade lemon curd πŸ₯žπŸ’πŸ‹πŸ«πŸ“

Dutch Baby or German Pancake with Lemon Curd:

For the Pancake:
πŸ₯ž 3 eggs
πŸ₯ž Β½ cup milk
πŸ₯ž Β½ cup flour
πŸ₯ž 1 tablespoon sugar
πŸ₯ž Dash of salt 
πŸ₯ž Pinch of nutmeg
πŸ₯ž 1 teaspoon vanilla 
πŸ₯ž 3 tablespoons butter

For the Lemon Curd:
πŸ‹ 1 whole egg
πŸ‹ 2 egg yolks
πŸ‹ ΒΎ cup sugar
πŸ‹ Β½ cup lemon juice
πŸ‹ Zest of 1 lemon
πŸ‹ 4 tablespoons butter

Let’s make Dutch Baby Pancakes! πŸ€©πŸ’–
πŸ₯ž First, preheat your oven to 425F and place a 10 inch cast iron skillet inside it, while it’s preheating. You want the skillet to be sizzling hot when you pour the batter in it.
πŸ₯ž In the blender, combine eggs, milk, flour, sugar, vanilla, salt, and nutmeg; and blend on high speed for at least 5 minutes. You want to get as much air as possible in the batter. Let the batter sit in the blender for 15 minutes to rest.
πŸ₯ž Carefully take the hot skillet out of the oven, add the butter to it, and swivel it around to make sure the bottom and sides of the skillet are evenly coated with melted butter.
πŸ₯ž Give the batter one last quick blend and pour it in the skillet.
πŸ₯žBake on 425F for 20 minutes, then reduce heat to 300 and bake for an additional five minutes.
πŸ₯ž Dust with powdered sugar and enjoy with your favorite sauce and fresh fruit. I served mine with homemade lemon curd (recipe will be shared next), fresh cherries, blackberries, raspberries, blueberries, and red currant.Β 

For the lemon curd:

πŸ‹ In a heat proof glass bowl, add 1 egg and 2 egg yolks. Whisk until well combined, then add 3/4 cup sugar and continue whisking until the mixture is pale in color.Β 
πŸ‹ Gradually add 1/2 cup lemon juice, while whisking, then add zest of 1 lemon and mix until all is well combined.
πŸ‹ Fill the bottom of a small pot with 2-3 inches water and bring it to a boil. Place the lemon curd bowl on top, but make sure the bottom of the bowl does not touch the simmering water. Whisk continuously until lemon curd starts to thicken.
πŸ‹ Very carefully take the bowl off the heat and add 4 tablespoons butter and whisk. Bring the bowl back on top of the water pot, add a pinch of salt and whisk until butter has completely melted and lemon curd has reached the desired consistency and thickness.
πŸ‹ Take lemon curd bowl off the heat and transfer it to a glass jar or bowl and place a piece of plastic wrap directly on top so it is touching the surface of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
πŸ‹ This delicious and refreshing zesty sauce goes very well with pancakes, scones, tarts, cheesecake, pound cake, you name it!

Bon AppΓ©tit πŸ’–

Enjoy! πŸ‘©πŸ»β€πŸ³πŸ‘ŒπŸ»



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