Dutch Baby Lemon Pancake
Introduction
- Prep time
- 5 minutes
- Cooking time
- 25 minutes
- Serves
- Serves 4
- Summary
- Dutch Baby Lemon Pancake, perfect for breakfast or dessert. Top with blueberries for extra dimension.
- Ingredients:
- 3 eggs
- 60g flour
- 115g milk
- 1tbsp granulated sugar
- 1tsp vanilla extract
- 2tsp finely grated lemon zest
- Salt
- 4tbsp unsalted butter
- Icing sugar for dusting
- 4tbsp Our Classic Lemon Curd
- 200g blueberries
Cooking Method
Preheat oven to 220°C/200°C fan/gas 7.
Combine the eggs, flour, milk, sugar, vanilla, salt and lemon zest until mixed.
Melt 1 tablespoon of butter in a large skillet.
Pour the batter into the skillet and bake in the oven until golden, around 20 minutes. Reduce the temperature to 160°C/140°C fan/gas 3 and bake for a further 5 minutes.
Remove the pudding from the oven, cut into 4 and serve with Our Our Classic Lemon Curd, blueberries and a dusting of icing sugar.
Other recipes for your Classic Lemon Curd
Don’t have Classic Lemon Curd?
If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?
