If it’s possible to capture sunshine in a bottle, sign me up! Lemon is powerful in the cooking world, and can easily stand on its own as the star of the show. It not only brightens a dish… it brightens your soul. Toss with some sugar, lemon curd will become your new favorite sweet condiment.
My first taste of the curd came upon me when I had ricotta pancakes in Austin, TX. Topped with an unapologetic dollop of lemon curd, pancakes will never ever be the same. The sweet-tart-creamy concoction is a science experiment worth making at home.
With just a few ingredients with minimal effort, you simply have the best topping for any ice cream, cake layer, yogurt parfait, bread spread, a dip for strawberries, or if you’re like me, on top of pancakes. This brings me to Dutch Pancakes!
It is by far the easiest way to make pancakes. No need to stand in front of a pan, nervous to step away in case the pancakes burn. Its buttery and thinness make this pancake smell and taste like a funnel cake. The obsession for dutch pancakes is alive and well, and you will instantly love them as well. Enjoy!
Dutch Baby Pancakes With Lemon Curd
- ½ cup All-purpose Flour
- 2 tbsp Sugar
- ½ cup Whole Milk, half and half may be used
- 2 Eggs, large
- 1 tsp Vanilla Extract
- ½ tsp Kosher Salt
- 2 tbsp Butter, unsalted
- Powder Sugar
- 2 tbsp Lemon Curd
- Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose, close to crêp batter. EXTRA-NESS: add a pinch of vanilla bean powder just for another kick!
- Leave the batter in the blender or food processor, and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid. While the batter is resting, you can start on the lemon curd.
- Preheat the oven to 425°, and place the iron skillet on a middle rack in the oven to warm up.
- Remove the skillet from the oven using oven mitts, and place it on top of the stove. Add a tablespoon of butter and swirl the skillet to melt the butter and coat the bottom and sides of the skillet. Pour the batter on top of the butter. Tilt the skillet if needed so that the batter runs evenly to all sides.
- Place the skillet in the oven, and cook until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- Either serve from the skillet or transfer the Dutch baby to a serving platter. Dust with powdered sugar, add your favorite berries, and of course, a big dollop of the lemon curd on top.VARIATIONS: Mini Baby Dutch Pancakes can totally be made in a muffin tin. Preheat the tin in the oven, add small pieces of butter in each cupcake tin, and pour about ¼ cup of the batter in each. Super cute as well!
- 2 Eggs, large
- 2 Egg yolks
- ¾ cup Butter, unsalted cut in cubes
- ½ cup Sugar
- ½ cup Lemon juice
- 1 tbsp Lemon zest
- pinch Kosher Salt
- Place the small saucepan over low-medium heat until the sugar has dissolved. Add the cold butter one piece at a time, whisking until each addition is melted and incorporated. Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon.
- Pour the lemon curd into a strainer in order to catch any of the cooked egg whites and zest. Set aside, and once cool, pour into a mason jar.
- The lemon curd can be stored in mason jars for up to a week in the refrigerator. Dollup on top of ice cream, in between cake layers, or serve with pancakes. Enjoy!
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