Is it a crepe? A pancake? Or both? These Dutch Baby Pancakes are a delight to have in the morning, matched with custard, this recipe was made for people that want to wake up delightfully sweet.
Prep Time 15 mins
Cooking Time 20 mins
1 - 2
Optional, to serve
- Pre-heat the oven to 220°C/425°F.
- Grease an oven-proof skillet with butter; heat over stove on low/medium heat until the butter is melted and spread evenly in your skillet. Set aside.
Make the lemon curd
- Zest your lemon and set zest aside.
- Squeeze the juice of your lemon into a saucepan, removing any seeds.
- To your lemon juice, mix in your sugar/sweetener of choice, then heat on the stove over low/medium heat.
- While your lemon juice and sugar mixture is heating, crack 2 eggs into a bowl and beat well.
- Once lemon juice is well heated, turn the fire off and leave to cool for 3-5 minutes.
- Slowly pour your lemon juice mixture into your eggs, whisking constantly. Continue whisking for 1 minute at a constant pace.
- Transfer mixture to the saucepan and add lemon zest.
- Heat the mixture over low heat until thick and creamy.
- If you screw up your lemon curd just add some milk" :D
- Set aside.
Make the pancakes
- Crack 3 eggs into a mixing bowl and beat well until combined.
- Add in salt, sugar/sweetener, vanilla extract and sieved flour. Whisk until just combined.
- Heat up milk until warm.
- Slowly add the warm milk while whisking the pancake batter until well combined.
- Pour pancake batter into buttered skillet and pop it in the oven for about 15 minutes.
- Once the pancake is out of the oven, add in the lemon curd.
- Garnish with toppings of your choice. I recommend fruits such as blueberries or mixed berries (optional but highly recommended).
- Dust with powdered sugar (optional).
- Once you have added in your flour to the pancake batter, make sure you do not over-mix it or it may become stodgy.
- Do not over-heat your milk to ensure it does not cook the batter.
- Can replace sugar with zero-calorie sweetener such as erythritol or monk fruit.