Lemon Berry Dutch Baby Pancake Recipe
Breakfast for dessert, or dessert for breakfast? Why not both! We partnered with Marcella DiLonardo, of Modest Marce, to create this Lemon Berry Dutch Baby, that’s not only delicious, but versatile.
One of my favorite things about making a Dutch baby is sitting by the oven and watching it rise. It is so fascinating how something as simple as eggs, flour and milk can puff into the most gorgeous looking breakfast dish. If you are not familiar with a Dutch baby, it is like a cross between a pancake and Yorkshire pudding. Often served for breakfast, but would make for a delicious dessert too.
I topped mine with a mound of fresh berries for some gorgeous color. We planted some varieties in our garden this weekend, and I am really hoping that by summer I will be baking with the berries I grew myself. Lots to learn still when it comes to gardening!
When making the perfect Dutch baby, be sure to use room temperature ingredients and to allow the batter to rest. And don't dream of opening that oven door until it is fully puffed!
Side note: I can't get over this copper and brass teapot. It might just be the most beautiful thing in my kitchen!