Description
Savor this Lemon Poppy Seed Dutch Baby recipe for a zesty twist on a classic dish. Quick to make, it’s perfect for brunch or a sweet treat.
4 large eggs1 cup milk1 cup all-purpose flour1/4 cup granulated sugarZest of 2 lemons1 tablespoon poppy seeds1/4 teaspoon salt4 tablespoons unsalted butterPowdered sugar (for dusting)Lemon wedges (for serving)
Preheat your oven: Set your oven to 425°F (or 220°C). This high heat is key for that perfect puff!Prepare the batter: In a medium mixing bowl, whisk together the eggs and milk until well combined. Aim for a frothy mixture.Add dry ingredients: Gently fold in the flour, sugar, poppy seeds, lemon zest, and salt. Be careful not to over-mix.Melt the butter: In a large oven-safe skillet, melt the butter over medium heat until foamy.Pour and bake: Carefully pour the batter into the hot skillet over the melted butter and bake for 20-25 minutes.Savor the aroma: As it bakes, enjoy the buttery, citrusy aroma filling your kitchen.Dust and serve: Once golden and puffed, dust with powdered sugar, cut into wedges, and serve with lemon wedges. Notes
A delightful Lemon Poppy Seed Dutch Baby that transforms any morning into an extraordinary experience with its fluffy texture and zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Dutch
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
