Lemon Dutch Baby
This Lemon Dutch Baby is a quick, impressive breakfast or dessert that puffs high in a hot oven and bursts with bright lemon flavor.
Ingredients
Batter Ingredients
- 3 large large eggs Use room-temperature eggs for a smooth batter.
- 1/2 cup all-purpose flour
- 1/2 cup whole milk Use room-temperature milk for a smooth batter.
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest
- 1 pinch salt
For Cooking
- 4 tablespoons unsalted butter Melt in the hot skillet.
Toppings
- Confectioners’ sugar For dusting.
- 1/4 cup lemon curd For topping.
- 1 cup fresh strawberries, sliced For topping.
- 1/2 pint fresh blueberries For topping.
Instructions
Preparation
- Preheat oven to 425°F and heat a skillet.
- Blend batter ingredients until smooth.
- Melt butter in the hot skillet.
- Pour the batter into the skillet and bake for 20 minutes.
- Lower oven to 300°F and bake for 5 minutes more.
- Serve immediately with lemon curd, strawberries, blueberries, and a light dusting of confectioners’ sugar.
Notes
Cool any leftovers to room temperature before storing. Keep in an airtight container in the fridge for up to 2 days. Reheat briefly in a warm oven to bring back some crisp edges. If you love blueberries, consider making blueberry cake donut holes with citrus glaze as a sweet side.