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.
Servings: 2 people
Ingredients
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
For toppings
- Lemon curd
- Fresh strawberries
- Powder sugar
Instructions
- 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.
Nutrition
Serving: 184g | Calories: 451kcal
