Brighten up your Christmas morning with a Lemon Raspberry Dutch Baby. This oven-puffed pancake is a showstopper that’s as delicious as it is beautiful. The tangy lemon zest perfectly complements the juicy sweetness of fresh raspberries, making it a refreshing addition to your holiday brunch menu. Quick and easy to prepare, this dish will delight your family and set the tone for a festive day.
Ingredients:
- 3 large eggs, room temperature
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 4 tablespoons butter
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Lemon wedges for serving
Instructions:
- Preheat oven to 425°F with 10-inch cast iron skillet inside.
- Blend eggs, milk, flour, sugar, lemon zest, and salt until smooth.
- Remove hot skillet, add butter until melted. Pour batter in center.
- Bake 20-25 minutes until puffed and golden brown.
- Top with raspberries, dust with powdered sugar, serve with lemon wedges.
Serves 4-6