A tender, eggy, over-sized pancake laced with bright lemon and topped with tart fresh raspberries. As wonderful to eat as it is spectacular to look at, no one has to know how easy this is to make!
It's starting to get hot outside but I'm still in baking mode. So the only time of day I can tolerate my oven being on is early in the morning. Which brings us to my 4th installment of my Summer Fresh Recipe Series. Great recipes using summer produce that fresh and light. Let's talk breakfast!
Last week was the long 4th of July weekend. I hope you had an enjoyable time. Although not our typical holiday we spent the day in the pool and then we tried to grill, however we ran out of gas about 5 minutes into making dinner. Don't you hate when the happens! We switched gear and grilled "inside" and enjoyed our dinner alfresco.
Now Sunday is our day to have a leisurely breakfast. With the weather warming up, we typically eat most of our meals outdoors. Something simple but scrumptious is in order. We're having:
Part popover, part crepe, part pancake, this dish combines the best aspects of all three. I like to serve it on lazy Sunday mornings, garnished with fresh berries. This makes a brunch worthy presentation and is just enough for 2, but certainly can be doubled to serve more.
What do I need to make this?
- 8" inch cast iron skillet. This is the perfect size for 2 people and can be used for so many things like skillet cookies, side dishes, fruit crisps, and cooking burgers, steaks and chicken. You can purchase one here. The size of your pan is crucial when making a Dutch Baby, if you use one too small it will overflow (messy!) or one too big you will have a flat pancake (ugh!) that doesn't get tender and puffy.
Key Notes: You want to start off cooking the pancake in a skillet that is screaming hot. So put it in the oven when you turn it on to preheat the oven. Place some butter in there as well so it melts. You want to pour your batter into a very hot skillet, and put it back in the oven to cook. Once it comes out of the oven you will see tall puffy mounds that are golden brown with darker edges. Don't be alarmed if the pancake deflates as it cools, this is normal.
Dutch babies are soooo easy to make you will wonder why you don't do this all the time. To finish is off you will sprinkle on some lemon juice and sprinkle with some confectioner's sugar and top with berries.
Try eating outside like we did and enjoy your breakfast/brunch alfresco and savor the morning!
Enjoy!
Lemon Raspberry Dutch Baby
serves: 2
2 tablespoons butter, divided
1/3 cup All-Purpose Flour
1/8 teaspoon salt
1 teaspoon sugar
1 tsp lemon zest
1/4 cup milk
1/2 teaspoon vanilla extract
2 large eggs
To a medium bowl add the flour, salt, sugar, and lemon zest. In a small bowl whisk together the milk, vanilla, and eggs. Add the liquid ingredients to the dry and whisk until smooth; a almost smooth. Melt the remaining tablespoon of butter and stir it into the batter.
Last week was the long 4th of July weekend. I hope you had an enjoyable time. Although not our typical holiday we spent the day in the pool and then we tried to grill, however we ran out of gas about 5 minutes into making dinner. Don't you hate when the happens! We switched gear and grilled "inside" and enjoyed our dinner alfresco.
Now Sunday is our day to have a leisurely breakfast. With the weather warming up, we typically eat most of our meals outdoors. Something simple but scrumptious is in order. We're having:
LEMON RASPBERRY DUTCH BABY
Part popover, part crepe, part pancake, this dish combines the best aspects of all three. I like to serve it on lazy Sunday mornings, garnished with fresh berries. This makes a brunch worthy presentation and is just enough for 2, but certainly can be doubled to serve more.
What do I need to make this?
- 8" inch cast iron skillet. This is the perfect size for 2 people and can be used for so many things like skillet cookies, side dishes, fruit crisps, and cooking burgers, steaks and chicken. You can purchase one here. The size of your pan is crucial when making a Dutch Baby, if you use one too small it will overflow (messy!) or one too big you will have a flat pancake (ugh!) that doesn't get tender and puffy.
Key Notes: You want to start off cooking the pancake in a skillet that is screaming hot. So put it in the oven when you turn it on to preheat the oven. Place some butter in there as well so it melts. You want to pour your batter into a very hot skillet, and put it back in the oven to cook. Once it comes out of the oven you will see tall puffy mounds that are golden brown with darker edges. Don't be alarmed if the pancake deflates as it cools, this is normal.
Dutch babies are soooo easy to make you will wonder why you don't do this all the time. To finish is off you will sprinkle on some lemon juice and sprinkle with some confectioner's sugar and top with berries.
Try eating outside like we did and enjoy your breakfast/brunch alfresco and savor the morning!
Enjoy!
Lemon Raspberry Dutch Baby
serves: 2
2 tablespoons butter, divided
1/3 cup All-Purpose Flour
1/8 teaspoon salt
1 teaspoon sugar
1 tsp lemon zest
1/4 cup milk
1/2 teaspoon vanilla extract
2 large eggs
1/2 lemon, squeezed
powdered sugar
1/3 fresh raspberries
1/3 fresh raspberries
Preheat the oven to 425°F. Using an 8" cast iron skillet add one tablespoon of butter and place it in the oven as it preheats, to heat the pan and melt the butter.
Remove the skillet from the oven and place on the stove. Pour the batter into the pan. Place the skillet back in to the oven and bake for 15-20 minutes, until golden and puffed with some deeper brown patches.
Remove from the oven and sprinkle with lemon juice and powdered sugar. Garnish with berries and serve immediately.
Remove from the oven and sprinkle with lemon juice and powdered sugar. Garnish with berries and serve immediately.
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