Raspberry Lemon Dutch Baby

Prep Time: 15 mins | Cook Time: 22 min | Course: Breakfast | Serves: 6

Lemon raspberry dutch baby is a lovely puffy oven pancake sprinkled with lemon zest and juice and filled with fresh raspberries dusted with powdered sugar. Inspired by King Arthur https://www.kingarthurbaking.com/recipes/lemon-puff-pancake-with-fresh-berries-recipe 

2 Tbsp butter, divided

2 eggs

¼ cup milk

½ tsp vanilla

⅓ cup flour

1 tsp sugar

⅛ tsp salt

Topping:

1 lemon, zested and juiced

1 pint fresh raspberries

Powdered sugar, for dusting

Preheat oven to 425*. Add 1 tablespoon of butter to a 9” oven-proof skillet and place in the oven for 1 minute to melt. Melt the remaining tablespoon of butter in the microwave and allow to cool for 1 minute. Add eggs, milk, and vanilla to a blender (or can be done in a mixing bowl). Top with flour, sugar, and salt, and the remaining tablespoon of melted butter. Blend to mix. Remove the skillet from the oven and swirl to coat the pan with butter. Pour the batter into the pan and return to the oven. Bake for 16-20 minutes. The pancake will be puffy and golden, dark gold in spots. Sprinkle lemon zest and lemon juice over the pancake, top with fresh raspberries, and a dusting of powdered sugar.