Raspberry Lemon Dutch Baby Pancake

A simple and impressive brunch dish, raspberry lemon dutch baby pancake is full of bright lemon zest and sweet tart raspberry preserves. This been on my cooking bucket list for sometime And thanks to Bonne Maman for inspiring me to finally cross another item off the culinary bucket list.

I love dutch baby pancakes in all it’s being. The rustic and  unapologetic puffs and deflation the pancake goes through. It’s amazing what science and cooking can create. Room temperature eggs have more of a “puff” factor versus cold eggs that would not. Cooking tip to keep in mind.

From beginning to end, this eye catching dutch pancake can be on the table and devoured in just about 30 minutes, most of the time spent in the oven, leaving you to focus on brunch amenities and pouring another mimosa. Champagne and an easy brunch sounds glorious, doesn’t it? Mom would approve.

An extra scrape of lemon zest into the batter flows perfectly with the sweet raspberry jam and brightens up the dutch pancake perfectly. Once done, swirl it on top of the dutch baby straight out of the oven with a tablespoon of butter and a fresh squeeze of lemon juice at the end.

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Raspberry Lemon Dutch Baby Pancake

A simple and impressive brunch dish, raspberry lemon dutch baby pancake has been on my cooking bucket list for sometime.  And thanks to Bonne Maman for inspiring me to finally cross another item off the culinary bucket list.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Breakfast, Brunch

Cuisine: American, French

Keyword: lemon butch baby pancake, lemon raspberry dutch baby

Servings: 2 servings

Calories: 499kcal

Author: Samantha Ferraro

Cost: $5

Equipment

Cast Iron Skillet

Ingredients

• 3 whole eggs room temperature
• 1/2 cup all-flour
• 1/2 cup whole milk room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon lemon zest
• 3 tablespoon Bonne Maman raspberry preserves or your favorite preserves
• 3-4 tablespoons unsalted butter
• Powdered sugar optional, for garnish
• Lemon wedges for garnish

US Customary – Metric

Instructions

• First pre-heat your oven to 425 degrees F.
• In a food processor or blender, add the eggs, milk, flour, lemon zest and vanilla extract and blend togetehr until everything is smooth and combined.
• In a small-medium cast iron pan, melt 2 Tb of butter, swirling around the pan to coat the bottom. Pour in the pancake mixture and place in the oven and cook for 20 minutes.
• After 20 minutes, lower the oven to 300 degrees F and cook for an additional 5 minutes.
• Once done, remove from the oven and top with raspberry jam, butter and a squeeze of lemon juice.

Notes

Recipe adapted from NY Times Food

Nutrition

Calories: 499kcal | Carbohydrates: 49g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 297mg | Sodium: 133mg | Potassium: 244mg | Fiber: 1g | Sugar: 19g | Vitamin A: 981IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 3mg

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