Happy New Year! I know the New Year always means resolutions to eat healthier and of course I’ll be sharing many healthy recipes and tips to get you on track in January but before I go back to work I wanted one more day to indulge just a little.
When I lived in Providence, there was a cute Vegan Bakery & Juice place called Wildflour. They made the most delicious lemon lavender cupcakes. It was the first time I had ever had that combination and it was heavenly. Since, I made the Dutch Baby pancakes a few weeks ago, I have had a lemon lavender version of my list of recipes. But, since I haven’t had a lemon ingredient of the week. I didn’t know when to share the recipe. SO New Year’s Brunch seemed as good a time as any. And New Year’s Brunch requires a little hair of the dog, so complimentary mimosa’s were in order.
Lemon Lavender Dutch Baby
a beautiful and delicious dutch baby recipe
Ingredients
- 1/4 cup AP flour
- 1/4 cup milk
- 1 egg
- 1 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 1 tsp edible lavender divided
- pinch salt
- 1 tbsp butter
- 1 tbsp lemon curd
optional:
- whipped cream optional
Instructions
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Preheat the oven to 475 degrees.
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Put an oven safe 8-9 inch skillet in the oven.
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When the oven is heated reduce to 425 degrees.
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In a medium bowl, combine the flour, milk, egg, sugar, vanilla, 1 tsp of lavender and salt. Use a whisk to mix until the batter is well combined.
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Let the batter rest for 20 minutes.
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Add the butter to the hot pan and let it melt and cover the pan.
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Pour the batter in the pan and place the pan in the oven.
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Cook for 20-25 minutes.
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The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
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10. Transfer the pancake to a plate and top the pancake with lemon curd and whipped cream.
Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
