GF 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.
GF Lemon-Raspberry Dutch Baby
Serving Makes 4-6 portions | Prep Time 15 mins | Cook Time 20-25 mins
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
