Lemon-Raspberry Dutch Baby - Better Batter Gluten Free Flour

Lemon-Raspberry Dutch Baby

You may know this puffy, eggy breakfast treat by another name: Dutch baby. The pancake puffs up as it bakes and then sinks down after it’s removed from the oven. Switch up the flavors by using orange juice and zest or try blueberries or blackberries. The possibilities for this sweet pancake are endless.

dutch baby

Ingredients

I used my 10-in cast iron skillet for this recipe.

Instructions

Preheat the pan. In a 375 degree 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. Makes 4-6 portions.

 

Adapted from Family Fun

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