Dutch Baby Pancakes With Fresh Berries and Lemon Curd

Easy fluffy baked Dutch style pancakes perfect for a family weekend breakfast with fresh cream, berries, and tangy lemon curd.

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‍This is a perfect breakfast recipe for when you have guests over and you want to make an impression. The pancake comes out crispy on the edges with a soft fluffy middle. It is easy and fast to put together.  You can even prepare the batter the night before so you can sleep in. I like to top mine with fresh berries and lemon curd, but there are endless possibilities for toppings!

What ingredients do you need for dutch baby pancakes with Fresh berries and lemon curd?

• Eggs
• Milk
• All-Purpose Flour
• Sugar
• Salt
• Vanilla Bean Paste
• Butter
• Cornstarch
• Lemon
• Heavy Cream

The Recipe

For the pancake, heat the oven to 425 degrees. Add a cast iron skillet in the oven to heat up for about 10 minutes.

Mix eggs, milk, flour, sugar, salt, and vanilla in a bowl. When your pan is hot, put 2 tablespoons of butter in the pan. Pour the batter mixture into the pan as soon as the butter has melted.  Keep in the oven for about 10 minutes or until brown on the edges.

For the lemon curd, whisk together sugar, cornstarch, and salt. Then whisk in the lemon juice and eggs. Place on medium heat and stir consistently with a whisk until it comes to a roaring boil. Reduce to a simmer and continue cooking for 1-2 minutes. Until thickened or coats the back of a spoon. Take off the heat, add lemon zest and butter. Stir until all the butter has melted. Place in a bowl and then cover with plastic wrap on top. Place in the refrigerator overnight so that it sets without forming a skin on top.

For whipped cream, use an electric mixer or stand mixer, place heavy cream and sugar in a clean cold bowl. Whip until stiff peaks.

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Recipe Tips:

• If whipping cream by hand, use a flexible balloon whisk. You can determine how much sugar you want in the whipping cream depending on what you are serving it with.
• You can add liquor or different flavors to the cream to change the flavor profile.

Storing tips:

• The curd lasts 7 to 10 days in your refrigerator.
• The curd freezes well. You can switch up the citrus, using the same measurements.

Make Ahead:

• You can make the batter the night before, and then the next day in the oven. You can add different flavorings such as cheese or fresh herbs.

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