The Dutch baby pancake is neither Dutch, nor a baby, and its merits as a pancake fall to one's own judgement. One thing that is true about this Seattle, Washington creation is that it is the perfect vessel to carry your favorite fruit, jam, syrup, or in our case, curd. Lemon Curd to be more specific. Don't forget to add blueberries or powdered sugar, and you've got yourself a pretty good start to a lazy Sunday.
Servings: 4
Prep time: 30 minutes
Bake time: 18-20 minutes
Ingredients
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ¼ cup Paradigm Lemon Curd (plus more for serving)
- ½ cup fresh blueberries
- Powdered sugar, for dusting
Directions
- Preheat oven to 425°F. Place a 10-inch ovenproof skillet (cast iron works best) in the oven while it heats.
- Blend batter: In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth, about 20 seconds.
- Melt butter: Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom and sides.
- Pour and bake: Pour the batter into the hot skillet and bake for 18–20 minutes, until puffed and golden around the edges.
- Top and serve: Remove from oven. Spoon Paradigm Lemon Curd over the warm Dutch baby, sprinkle with fresh blueberries, and dust generously with powdered sugar.
Serve immediately — the center will be soft and custardy while the edges stay crisp and golden.