Lemon Lavender Dutch Baby
A Dutch baby is a big, puffy oven pancake that rises dramatically and falls the minute it leaves the oven. Bring it to the table in the skillet, squeeze on lemon and snip a honey stick over the top. Perfect for breakfast in bed.
A Dutch baby is a big, puffy oven pancake that rises dramatically and falls the minute it leaves the oven. Bring it to the table in the skillet, squeeze on lemon and snip a honey stick over the top. Perfect for breakfast in bed.
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Why this pairing works
Blending a pinch of lavender into the batter perfumes the whole pancake. Lemon juice and honey on top add brightness and sweetness right where the crispy edges meet the custardy middle.
Serves 2 to 3 Prep 10 min Cook 20 min
Ingredients
- 3 large eggs, room temperature
- 1/2 cup flour
- 1/2 cup whole milk, room temperature
- 1 Tbsp Lavender Sugar
- 1/4 tsp Culinary Lavender Buds, finely crushed
- 1 tsp lemon zest, plus a pinch of salt
- 3 Tbsp butter
- 1 lemon, cut into wedges
- 4 Lavender Honey Sticks (Lemon), for drizzling
- 1 cup fresh berries, plus powdered sugar for dusting
Directions
- Set a 10-inch cast iron or oven-safe skillet in the oven and heat to 425°F for 10 minutes.
- Blend or whisk the eggs, flour, milk, Lavender Sugar, crushed lavender, lemon zest and salt until very smooth, about 30 seconds.
- Carefully add the butter to the hot skillet and swirl until melted and foamy. Pour in the batter.
- Bake 18 to 20 minutes, until puffed and deep golden. Don't open the oven for the first 15 minutes.
- Squeeze lemon over the top, dust with powdered sugar, add berries and snip the honey sticks over it. Serve right away.
Serve it with: Lavender Ground Coffee (Vanilla)
Make it your own
- Drizzle with warm Lavender Maple Syrup instead of honey.
- Double the recipe in a 12-inch skillet for 4 to 6.
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