Imagine a Dutch baby as a large, airy pancake baked in your oven. This delightful dish comes together easily with a simple batter made of equal parts flour and milk, eggs, sugar, a pinch of salt, and your choice of vanilla or almond extract for added flavor. The secret to its dramatic puff lies in using a preheated cast-iron skillet and melted hot brown butter. As the batter cooks in the even heat of the oven, it rises beautifully, delivering an impressive oven-to-table treat.
For an extra touch, the Dutch baby is topped with tangy whipped cream swirled with lemon curd that can either be added directly or served in a bowl on the side for everyone to customize. The recipe, developed by Melissa Gray, is straightforward:
– Ingredients include 1/2 cup all-purpose flour, 1/2 cup whole milk, 1/2 tsp almond or vanilla extract, 1/2 tsp kosher salt, 3 large eggs, 3 1/2 tbsp granulated sugar, 3 tbsp unsalted butter, 1/2 cup heavy cream, 1/4 cup lemon curd, 1/2 cup raspberries, 2 tbsp toasted sliced almonds, and lemon zest.
To prepare, place a 10-inch oven-safe skillet in the oven at 425°F and mix the batter in a blender. Carefully add butter to the hot skillet, pour in the batter, and bake until the pancake is puffed and golden. Once done, serve it immediately with the whipped cream and fruit toppings.
Whether served as a brunch centerpiece or as a special breakfast treat, this Lemon-Raspberry Dutch Baby is sure to impress.
