Lemon Drizzled Dutch Baby Pancake
Experience the culinary delight of a Lemon Drizzled Dutch Baby Pancake, a fluffy and oven-puffed masterpiece that transforms a classic breakfast into a special occasion. Originating from David Eyre's recipe as adapted by Craig Claiborne in 1966, this pancake is remarkably simple to prepare and delivers impressive results. As it bakes, the edges rise dramatically, creating a perfect base for a light sprinkling of confectioners' sugar and a fresh squeeze of lemon juice. Enjoy this delectable pancake fresh out of the oven, allowing the tangy brightness of lemon to cut through its buttery richness, reminiscent of delightful mornings spent in Parisian crepe stands. Perfect for cozy breakfast gatherings or a leisurely brunch, this dish serves two and will leave your taste buds craving more.
N/A
Servings
190
Calories
8
Ingredients
Ingredients
all-purpose flour
1/3 cup (measured)
whole milk
1/2 cup (measured)
eggs
2 (lightly beaten)
nutmeg
1 pinch (ground)
salt
1 pinch (coarse or table salt)
unsalted butter
4 tablespoons (melted)
confectioners' sugar
2 tablespoons (for dusting)
lemon
1/2 (juiced)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a mixing bowl, combine the all-purpose flour, whole milk, lightly beaten eggs, nutmeg, and salt. Gently mix with a whisk or fork until just combined; it's okay if the batter remains slightly lumpy as overmixing could lead to a tough pancake.
3
In a 12-inch cast iron skillet or any other ovenproof skillet with a heatproof handle, melt the unsalted butter over medium heat. Swirl the pan occasionally until the butter is melted and begins to foam, ensuring it becomes a light golden brown.
4
Carefully pour the batter into the hot buttered skillet, making sure to spread it evenly. Be cautious, as the skillet will be very hot.
5
Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the pancake has puffed up and is golden brown on the edges.
6
Once baked, remove the skillet from the oven and immediately sprinkle the confectioners' sugar evenly over the top. Return the skillet to the oven for an additional 1-2 minutes to lightly caramelize the sugar.
7
Remove from the oven again and drizzle freshly squeezed lemon juice over the finished pancake. For a delightful twist, mix the lemon juice with the sugar before drizzling it on to create a sweet glaze. Serve warm and enjoy!
Nutrition Information
12g
Fat
15g
Carbs
5g
Protein
0.5g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Drizzled Dutch Baby Pancake?
It is a fluffy, oven-puffed masterpiece that transforms a classic breakfast into a special occasion with its dramatic rise and buttery flavor.
Who is credited with the original Dutch Baby recipe used here?
This recipe is based on David Eyre's version as adapted by Craig Claiborne in 1966.
How many servings does this recipe provide?
This recipe is designed to serve two people.
What oven temperature is required for baking?
The oven should be preheated to 425°F (220°C).
What are the primary ingredients for the batter?
The batter consists of all-purpose flour, whole milk, lightly beaten eggs, a pinch of nutmeg, and a pinch of salt.
Should the batter be completely smooth?
No, it is okay if the batter remains slightly lumpy; overmixing can lead to a tough pancake.
What type of skillet is recommended?
A 12-inch cast iron skillet or any ovenproof skillet with a heatproof handle is ideal.
How do I prepare the butter in the skillet?
Melt 4 tablespoons of unsalted butter over medium heat until it foams and begins to turn a light golden brown.
How long does the pancake need to bake?
The pancake should bake for 15 to 20 minutes until puffed and golden brown on the edges.
When do I add the confectioners' sugar?
Sprinkle the sugar evenly over the top immediately after removing the pancake from the oven.
Do I put the pancake back in the oven after adding sugar?
Yes, return the skillet to the oven for an additional 1-2 minutes to lightly caramelize the sugar.
How is the lemon juice applied?
Freshly squeezed lemon juice is drizzled over the finished pancake after it has been sugared.
Can I make a lemon glaze instead of just drizzling juice?
Yes, you can mix the lemon juice with the sugar before drizzling it on to create a sweet glaze.
How many calories are in a serving?
There are 190 calories per serving.
What is the fat content of this dish?
The pancake contains 12 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 15 grams of carbohydrates.
How much protein is in the recipe?
The pancake provides 5 grams of protein.
Does this recipe contain fiber?
Yes, it contains 0.5 grams of fiber.
What is the sugar content per serving?
The sugar content is 2 grams.
How much flour is used?
The recipe calls for 1/3 cup of measured all-purpose flour.
How much milk is needed?
You will need 1/2 cup of whole milk.
How many eggs are required?
The recipe requires 2 eggs, lightly beaten.
What type of salt should I use?
You can use either a pinch of coarse salt or regular table salt.
How much butter is used?
The recipe calls for 4 tablespoons of melted unsalted butter.
What is the purpose of the nutmeg?
A pinch of ground nutmeg is added to provide a subtle, classic spice profile to the batter.
What amount of lemon is used?
The recipe uses the juice from 1/2 of a lemon.
What is the texture of the finished pancake?
The pancake is light, fluffy, and has dramatically risen, golden-brown edges.
Is this recipe considered easy?
Yes, it is described as remarkably simple to prepare despite its impressive results.
What tags are associated with this recipe?
Tags include pancake, breakfast, dutch baby, brunch, oven-baked, lemon, and sweet.
How many total ingredients are in this recipe?
The recipe has an ingredient count of 8.