Lemon Dutch Baby for Two
This Lemon Dutch Baby for two is a small batch recipe that’s perfect for you and your sweetheart to enjoy on a slow weekend morning. Served with homemade lemon curd and fresh berries, it is sweet, tart, and refreshing.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people
For the dutch baby
- 1/2 cup all purpose flour
- 3 tablespoon granulated sugar
- zest of 1 lemon
- 1/8 teaspoon kosher salt
- 2 large egg
- 1/2 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 3 tablespoon unsalted butter - divided
Preheat the oven to 425°F along with the cast iron pan.
Melt half of the butter in the microwave for 30 seconds.
Add sugar and lemon zest to a small mixing bowl and mix together with a whisk or rub with your fingers to release the lemon oil.
In the same bowl, add flour and salt and mix together thoroughly with a whisk.
Transfer the flour mixture to a food processor, and add eggs, milk, vanilla and the melted butter.
Process until everything is thoroughly combined, about 30 seconds to 1 minute.
Add the rest of the butter to the hot cast iron pan, swirl around to coat the bottom and the side completely.
When all the butter has melted, add the batter to the pan and put it back into the oven.
Bake for 20 minutes without opening the oven door to allow the dutch baby to completely puff up.
Serve with fresh berries, lemon curd and powder sugar.
Serving: 184g | Calories: 451kcal