Dutch Baby Pancakes for a Celebratory Breakfast

dutch baby pancake with lemon sugar

Not that you should need an excuse to indulge, but a few weekends ago my boyfriend and I celebrated our anniversary.  If almost by design the weekend was filled with a never ending stream of different foods rich and savory, sweet and sugary. Our stomachs were generously filled all weekend. We had two nights of curry, incredible hot pork baguettes from Hobbs Meat in Borough Market, and I hate to say it, much much more. 

I wanted Saturday morning breakfast to be knock-out as well.  I could think of nothing else to make but my mom’s Lemon Dutch Baby.  This rich and impressive pancake was served throughout my childhood for birthdays, Father’s Days, and even Easter. I remember always waiting anxiously by the oven to see the massive puff as it came out of the oven and arguing with my sister over who got to pour the powdered sugar.

dutch baby with lemon sugar berries

This recipe is relatively easy to prepare considering it’s WOW factor.  I know it will continue to make appearances for all of our upcoming breakfast celebrations.  Do you have a family breakfast favorite? Now that I’m in London there are so many different breakfast dishes to try.  Please let me know if the comments below! 

Dutch Baby with Lemon and Berry Syrup

Ingredients

3 large eggs at room temperature 
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces

Topping

1/3 cup sugar
2 teaspoon grated lemon zest
1 tbs water
1 cup fresh or frozen mixed berries

Method

Put oven-proof skillet (I recommend cast iron if you have it) into the center rack of oven and preheat to 450F/230C. Meanwhile, beat eggs until frothy with a mixer. Then add milk, flour, vanilla, and salt and beat until mixture is smooth.  The batter will be thin don’t worry!

In a small saucepan, combine sugar, lemon zest, water, and berries and heat to a low boil. 

Remove the skillet from the oven and add butter and swirl to melt and coat the bottom. You may need to put the skillet back in for a minute.  Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Dutch baby pancake