Lemon-ginger Dutch baby — make your weekend breakfast something special
Dutch babies are super simple to make and pack a big punch in the flavor department. This version is made with fresh lemon zest and grated ginger. It's the perfect balance of fresh citrus and spicy ginger.
I love making Dutch babies because they always impress but are so easy to make. You can add just about any flavor you want to them, but this flavor combo has to be one of my favorites. Of course you can top your Dutch baby with maple syrup, but I think the powdered sugar is just what this recipe needs.
Lemon-ginger Dutch baby recipe
Serves 2 – 4
Prep time: 10 minutes | Inactive time: 30 minutes | Bake time: 15 minutes | Total time: 55 minutes
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 tablespoons lemon zest
- 1 tablespoon grated ginger
- 2 teaspoons brown sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 1 small lemon wedge, for topping
- Powdered sugar, for topping
- Whipped cream, for topping
- To a blender, add the eggs, milk, flour, lemon zest, grated ginger, brown sugar and salt. Blend until combined, and let sit for 30 minutes.
- About 20 minutes into the resting time, heat your oven to 425 degrees F.
- To a 12-inch cast-iron (or oven-safe, nonstick) skillet, add the melted butter.
- Pour in the batter, place in the oven, and bake for about 15 minutes, until the sides are puffed up around the edges and golden brown. The center should rise in little pockets as well.
- Remove from the oven, squeeze the juice from the lemon wedge on the top, and then top with a sprinkling of powdered sugar and whipped cream.