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    Home » Recipes » Breakfast Recipes

    Raspberry Lemon Dutch Baby Pancake

    Published: May 3, 2017 · Modified: Dec 26, 2021 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Raspberry Lemon Dutch Baby Pancake #sayitwithhomemade

    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.

    Raspberry Lemon Dutch Baby Pancake #sayitwithhomemade

    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.

    Raspberry Lemon Dutch Baby Pancake #sayitwithhomemade

    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.

    Raspberry Lemon Dutch Baby Pancake

    Raspberry Lemon Dutch Baby Pancake

    Samantha Ferraro
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breakfast, Brunch
    Cuisine American, French
    Servings 2 servings
    Calories 499 kcal

    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

    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 together 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: 499kcalCarbohydrates: 49gProtein: 14gFat: 26gSaturated Fat: 14gTrans Fat: 1gCholesterol: 297mgSodium: 133mgPotassium: 244mgFiber: 1gSugar: 19gVitamin A: 981IUVitamin C: 4mgCalcium: 124mgIron: 3mg
    Keyword lemon butch baby pancake, lemon raspberry dutch baby
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