Dutch Baby with Lemon Curd
Dutch baby is one big pancake baked in the oven, served in a pan and actually not Dutch at all. In fact, it is German and a very popular dish in America. I love it’s unusual for a pancake texture – almost custardy soft centre and puffy crispy edges. There are many options how to serve it but my favourite is Dutch baby with lemon curd.
- 3 Large Eggs
- 150ml Whole Milk
- 100g Plain Flour
- 1 tbsp Sugar
- Pinch of Salt
- 1 tsp Vanilla
- Zest of 1 Lemon
- 30g Butter
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- Preheat the oven to 220C or 425F degrees. Put your oven proof pan (ideally 25cm in diameter) inside the oven so it also gets really hot.
- Meanwhile beat the eggs with sugar and salt until frothy using a hand mixer. Add the rest of the ingredients, except for butter, and mix well.
- Wearing a thick oven glove remove the pan from the oven, melt the butter in the pan and quickly pour batter. Return to the oven for 15-20 min until puffed and golden brown.
- Serve hot immediately right in the pan with some lemon wedges and lemon curd
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