This dramatic dish puffs up in the oven to create a gorgeous brunch centerpiece.
The batter couldnt be easier to make.
The puff comes thanks to a preheated cast-iron skillet and a pool of hot brown butter.
Photo:Greg DuPree
The mouthwatering bonus is a tangy whipped cream swirled with store-bought lemon curd.
Pass a bowl at the table so everyone can dress their own slice of pancake.
This recipe was developed by Melissa Gray.
Preheat oven to 425F.
Carefully remove skillet from oven and add butter.
Return skillet to oven; bake until butter is melted and slightly browned, about 2 minutes.
Remove skillet from oven and quickly swirl to coat pan with butter.
Pour batter into skillet, then immediately put it back in oven.
Bake until Dutch baby is puffed and golden brown, 16 to 18 minutes.
(Do not open oven while baking.)
Meanwhile, add cream and remaining 1 tablespoon sugar to a medium bowl.
Beat with an electric mixer on medium speed just until stiff peaks form, about 2 minutes.
Fold in lemon curd with a rubber spatula until combined.
Remove Dutch baby from oven and dollop with whipped cream mixture.
(The cream mixture may melt slightly.)
Sprinkle with raspberries, almonds, and lemon zest.
Alternatively, pass raspberries and whipped cream at the table for topping.
