Lemon-Raspberry Dutch Baby
You may know this puffy, eggy breakfast favorite as a Dutch baby — it rises dramatically in the oven, then gently sinks once it’s out. This version features bright lemon and juicy raspberries for a fresh, fruity twist. Want to mix it up? Try orange zest, blueberries, or blackberries — the flavor possibilities are endless!
Lemon-Raspberry Dutch Baby
Serves: 4-6 portions | Prep Time: 15 min | Cook Time: 20-25 min
Ingredients
- 2 Tbsp unsalted butter or dairy free substitute
- 3 eggs
- 3/4 C whole milk or dairy free substitute
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 tsp vanilla
- 3/4 C (3 oz) Better Batter Original Blend All-Purpose Flour
- 1/8 tsp salt
- 1/2 c fresh raspberries
- 1 tsp powdered sugar, for garnish
- I used my 10-in cast iron skillet for this recipe.
Instructions
Preheat the Pan. In a 375-degree F oven, melt the butter in your skillet for 2 minutes, being careful not to over brown the butter.
Mix up the Batter. In a large bowl, combine the eggs, milk, lemon zest, lemon juice, and vanilla and whisk well.
Add the flour and salt and whisk until lumps are gone.
Pour into the preheated skillet coated with melted butter. Top with raspberries.
Bake. Bake the Dutch baby for 20-25 minutes or until a toothpick inserted in the middle comes out cleanly.
Cool 5 minutes (the pancake may deflate slightly during this time) before sprinkling with powdered sugar.
Slice and Serve.
Adapted from Family Fun
