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
- 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
- whipped cream optional
Preheat the oven to 475 degrees.
Put an oven safe 8-9 inch skillet in the oven.
When the oven is heated reduce to 425 degrees.
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.
Let the batter rest for 20 minutes.
Add the butter to the hot pan and let it melt and cover the pan.
Pour the batter in the pan and place the pan in the oven.
Cook for 20-25 minutes.
The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
10. Transfer the pancake to a plate and top the pancake with lemon curd and whipped cream.
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