Raspberry Lemon Dutch Baby Pancake
Raspberry lemon Dutch baby is a simple and impressive oven baked pancake that bursts with sweet raspberry jam and bright lemon zest.
Prep Time5 minutes mins
Cook Time25 minutes mins
Preheating20 minutes mins
Total Time50 minutes mins
Course: Breakfast, Brunch
Cuisine: American, French
Keyword: lemon butch baby pancake, lemon raspberry dutch baby
Servings: 4 servings
Calories: 242kcal
Cost: $5
Preheat a cast iron in the oven at 425 degrees Fahrenheit.
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.
Once the cast iron is hot, carefully remove it from the oven and melt 2 tablespoons of butter, swirling around the pan to coat the bottom and sides.
Pour the pancake batter into the hot cast iron and place it back in the oven to bake for 22-25 minutes until puffed up and golden brown.
Once done, remove the cast iron from the oven and top with another tablespoon of butter, raspberry jam and fresh lemon juice. Garnish with fresh raspberries and dusting of powdered sugar.
- Use room temperature ingredients so the lemon Dutch baby can rise easily in the oven.
- Don't overmix the butter, but mix it enough so all of the flour is incorporated and there are no lumps in the batter.
- Preheat the cast iron in the oven for 15-20 minutes before pouring the batter in.
Recipe adapted from NY Times Food
Calories: 242kcal | Carbohydrates: 24g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 149mg | Sodium: 65mg | Potassium: 124mg | Fiber: 1g | Sugar: 9g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg