When I stumbled upon this recipe from the March issue of Sunset, I knew what I was going to be blogging about. I’ve always admired photos of huge, puffy Dutch baby pancakes on the glossy pages of magazines and cookbooks, hoping that one day I would have an excuse to make one for myself. My dear readers, that day had finally come, and just in time for yesterday’s National Pancake Day celebration!
I was surprised to see that this particular recipe did not have a photo, but that gave me an even bigger nudge to make it. Cooking recipes without photos can be intimidating since you don’t know what to expect in the end result, so I thought I’d take the guesswork out of this one for you. This blog series is all about cooking with confidence, after all. If this is where you typically stop reading, I’ll give you a hint: It turned out even better than I expected.
First step: Lemon curd. I decided to use Meyer lemons here, since they are sweeter than your average lemon. Their short season is on its way out, so be sure to pick up some of these tart-sweet beauties before it’s too late! The curd required just 5 ingredients: lemon juice, lemon zest, sugar, eggs, and butter. I suggest making the curd a few hours ahead of time so it has time to chill and firm up in the fridge. Also, be sure to whisk the mixture constantly for about 20 minutes in the double boiler. This is key to making it thicken up into a delectable, spreadable curd.
It’s quite the arm workout, but the end result is so worth it. Here’s what mine looked like after a few hours in the fridge. Slurp.
Next, I made the batter. It’s best to let the batter chill for a few hours, so get it started after you make the curd and let everything hang out in the fridge for 2 to 3 hours. Once you’ve combined the wet and dry ingredients, the mixture should look like a thin pancake batter. After making the curd and the batter, this recipe is so easy. All that’s left to do is preheat the oven and cast iron skillet, add the batter and blueberries, and bake for 15 minutes until it’s puffy and browned on the edges. Be sure to have all the ingredients nearby when you’re ready to start cooking; you want to work fast here.
And voilà! Just like that, I made a Dutch baby. I must say, watching the pancake puff up in the oven was my favorite part of this experience (except for the eating part, of course). It was so gorgeous and smelled incredible, like a mix between a cake and pancakes. Dutch babies definitely have the “wow” factor in terms of presentation. Who wouldn’t want to have a massive pancake placed in front of them?
After it leaves the oven, the Dutch baby will start to deflate, so give it a hearty dusting of powdered sugar and don’t waste a minute digging in! Heck, you can eat it right out of the skillet if that’s your style. We ate this for dessert, but I think I’d like it even better for breakfast when I could enjoy it on an empty stomach. This Dutch baby would make a filling meal for a hungry couple, or a group of 4 with some bacon and coffee on the side.
I loved this recipe because it was easy and fun to make. The pancake was perfect, gooey on the inside and crisp on the edges. I’m not a fan of overly sweet things, so I felt the flavor here was just right. The pancake had just a hint of sweetness, while the lemon curd added a tart-sweet flavor that paired well with the blueberries. My husband couldn’t stop raving about it! I will definitely be pulling out this recipe again when I want to serve an impressive weekend breakfast.