This showstopping breakfast "pancake" will amply reward you for making the trip to Laurette Feit's cafe. Or make it at home. Either way, you'll be amazed at the treat's puff.
Zest of 2 lemons
1/2 cup lemon juice
3/4 cup sugar
2 large eggs
1/2 cup unsalted butter, cut into 4 pieces
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
3 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract
2 tablespoons melted unsalted butter or vegetable oil
1 cup fresh or frozen blueberries
Powdered sugar, for serving
How to Make It
Make lemon curd: In top of a double boiler or in a heatproof bowl, whisk together lemon zest and juice, sugar, and eggs. Add butter and set over (not in) a saucepan of simmering water. Cook mixture, whisking constantly, until thickened, about 20 minutes. Strain through a fine-mesh sieve into a bowl. Put in an airtight container and chill until ready to use.
Make batter: In a large bowl, combine flour, sugar, and salt. In a large glass measuring cup, whisk together eggs, milk, and vanilla. Gently whisk wet ingredients into dry ingredients until everything is thoroughly blended. Cover and let stand at room temperature 1 hour or, preferably, chill in refrigerator 2 to 3 hours.
About 20 minutes before end of resting time, preheat oven to 450°. When oven is very hot, put in a 10-in. cast-iron skillet for 10 minutes to thoroughly preheat. Working quickly, with all ingredients at hand, pull skillet out of oven with oven mitts and set on stovetop or a heatproof trivet. Pour in melted butter and swirl pan (use caution; it will spatter). Whisk batter to smooth it out. Pour batter into skillet, scatter blueberries over the top, and return pan to oven.
Bake until dutch baby is puffed up and golden brown around edges and set in center, about 15 minutes. Sift with powdered sugar. Divide among plates and top with lemon curd.
Make ahead: Lemon curd, covered and chilled, up to 2 weeks. Batter, covered and chilled, up to 3 hours.
Sunset Eating Up the West Coast by Brigit Binns; Sweet Laurette Café & Bistro, Port Townsend, Washington
I have made this many times and it is one of my favorite breakfasts. I make a couple of modifications to lower the calorie count. Instead of putting the blueberries in the pancake I make a blueberry topping - 1C blueberries, 1T lemon juice, 1 T water, 1 T sugar, 1tsp ginger, 1tsp corn starch - put all ingredients except blueberries, in skillet on cooktop at med low until sugar melts. Add blueberries and cook until the juices release and the sauce thickens...about 5 to 10 minutes. When I serve these I put the blueberry sauce on top of the dutch baby and then only about 1 to 2tsp of lemon curd per serving. I usually use purchased lemon curd to save time. This cuts the calories per serving to about 250-300 cals. And, my kids like it better because of the blueberry sauce.I also make two of these at a time for bigger crowds...really quick way to feed a crowd and everyone loves it. This is great for company served with bacon
I never realized how easy it was to make lemon curd. It was delicious, and really complimented the dutch baby. It does some waiting time, as you have to let the batter rest. But I would definitely make it again, and for company!
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