Food Recipes Lemon-Raspberry Dutch Baby 5.0 (1) Add your rating & review This dramatic dish puffs up in the oven to create a gorgeous brunch centerpiece. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on May 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Think of a Dutch baby as a giant, puffed-up pancake that’s light, airy, and baked in the oven. The batter couldn’t be easier to make. It comes together with the help of a blender and is equal parts flour and milk, plus eggs, sugar, a pinch of salt, and vanilla or almond extract for a flavor boost. The puff comes thanks to a preheated cast-iron skillet and a pool of hot brown butter. The even heat of the oven and the steam created in the batter puffs up this brunch treat for a stunning oven-to-table dish. The mouthwatering bonus is a tangy whipped cream swirled with store-bought lemon curd. Pass a bowl at the table so everyone can dress their own slice of pancake. Ingredients 1/2 cup all purpose flour 1/2 cup whole milk 1/2 tsp almond extract or 1 tsp vanilla extract 1/2 tsp kosher salt 3 large eggs 3 1/2 tbsp granulated sugar 3 tbsp unsalted butter, cut into 6 pieces 1/2 cup heavy cream 1/4 cup lemon curd (such as Bonne Maman) 1/2 cup raspberries 2 tbsp toasted sliced almonds Lemon zest Directions Place a 10-inch oven-safe skillet in oven with rack in lower third position. Preheat oven to 425°F. Blend flour, milk, almond extract, salt, eggs, and 2 1/2 tablespoons sugar in a blender on low speed, scraping down sides of bowl as needed, until batter is smooth, about 30 seconds. Carefully remove skillet from oven and add butter. Return skillet to oven; bake until butter is melted and slightly browned, about 2 minutes. Remove skillet from oven and quickly swirl to coat pan with butter. Pour batter into skillet, then immediately put it back in oven. Bake until Dutch baby is puffed and golden brown, 16 to 18 minutes. (Do not open oven while baking.) Meanwhile, add cream and remaining 1 tablespoon sugar to a medium bowl. Beat with an electric mixer on medium speed just until stiff peaks form, about 2 minutes. Fold in lemon curd with a rubber spatula until combined. Remove Dutch baby from oven and dollop with whipped cream mixture. (The cream mixture may melt slightly.) Sprinkle with raspberries, almonds, and lemon zest. Alternatively, pass raspberries and whipped cream at the table for topping. Serve immediately. Rate it Print Nutrition Facts (per serving) 427 Calories 28g Fat 35g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 427 % Daily Value * Total Fat 28g 36% Saturated Fat 15g 77% Cholesterol 220mg 73% Sodium 261mg 11% Total Carbohydrate 35g 13% Dietary Fiber 2g 7% Total Sugars 21g Protein 10g Vitamin C 7mg 35% Calcium 99mg 8% Iron 2mg 10% Potassium 201mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.