I asked my mom what she wanted for Mother’s Day and she told me not to spend my money on her – a standard answer no matter what holiday it is. My mom hates people making a fuss over her. The thing is though is that not only is she my best friend, but a wonderful mother who deserves a day dedicated to her.
So with that in mind, I will be making her breakfast complete with this Brown Butter Dutch Baby with Lemon Curd and Fresh Berries and a handwritten card.
Dutch babies are the lazy man’s pancake. All you have to do is whirl the batter in a blender, pour it into a screaming hot skillet and bake. It will get puffed up and golden brown. This recipe is made with whole-wheat flour so the Dutch baby won’t be as light, but it’s still incredibly delicious, especially with the lemon curd.
- 3 egg yolks, pastured raised if you can swing it
- ¼ cup organic cane sugar
- ⅓ cup Meyer lemon juice from 2 large lemons
- 2 tablespoons unsalted butter
- ½ cup whole wheat flour
- ½ cup almond milk
- 2 eggs
- 1½ tablespoon honey
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon butter
- In a pot, whisk together egg yolks and sugar. Set over low heat and add in lemon juice, and unsalted butter. Stir together with a whisk constantly, until the mixture coats the back of a spoon, about 15 min. Pour into a jar and let cool.
- Place the flour, milk, eggs, honey, vanilla extract and salt in a blender. Blend for 15 seconds, scrape down the sides and blend for another 10 seconds. Set aside.
- Pre-heat oven to 425 degrees F and place a cast-iron skillet on the middle rack to warm along with the oven. Add butter to the pan.
- When the oven has been preheated, remove the cast iron skillet and pour the batter over the melted butter. Tilt the pan if needed so that the batter runs evenly to all sides.
- Bake until the dutch baby is puffed and golden brown, 15 - 20 minutes.