This pancake is one of the most favourite breakfast recipes. Every time we make one of these puffed pancakes they always look a little different. They way they puff up is totally unpredictable and you just never know what you’re going to get…except that it’s always guaranteed to be delicious.
Perfect for breakfast or dessert, this dutch baby pancake can be served in different ways. You can get creative with your toppings. You can choose maple syrup, forest fruits, cinnamon and sprinkled sugar or like us, served with lemon curd and sliced apples. Now that you’ve made your choice, enjoy the fluffy pancake!
INGREDIENTS (served 2 to 4)
For the Dutch Baby Pancake
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole or 2% milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 2 tablespoons unsalted butter
- Powdered sugar, fresh apples for topping
For the Lemon Curd
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon zest
Step 1: Preheat Oven to 400°F/ 200°C
Step 2: In a food processor place the flour, milk, eggs, sugar, vanilla, and salt. If you don’t have a processor, you can use a medium bowl and whisk all the ingredients.
Step 3: Blend for 10 seconds, scrape down the sides, and then blend again for another 10 seconds. Than let the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
Step 4: Place butter in an oven safe skillet, place skillet in the pre-heated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open!) and allow pancake to bake for 16-18 mins.
Step 5: Meanwhile, in a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.
Step 6: Stir often to prevent the protein molecules in the eggs from bonding too tightly. You want your curd to be more creamy than solid. Don’t let it boil. Add butter and lemon zest. Cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
Step 7: Transfer to a small bowl and cool 10 minutes. You can strain the curd after it cools to remove the zest if you want it completely smooth, but the zest does add a lot of flavor. Refrigerate, covered, until cold.
Step 8: Remove from oven, and dust with powdered sugar or your favorite topping.