Can we just take a moment to fall in love with this Lemon Raspberry Dutch Baby Pancake? It’s got everything you could want in a brunch dish. It’s simple to make, smells heavenly, and tastes really, darn, splendidly, super good too.
If you’ve been my bestie for a while, you’ll know that I love rustic dishes. There’s just something charming about their simplicity. And this Lemon Raspberry Dutch Baby is a perfect example of simple rustic charm. I love that it looks great in a cast-iron pan. I love that the edge grows (and overflows!) in whatever direction it wants without even a hint of apology. I love love LOVE that you can dress it up any way you want, and each time you’ll get something that looks unique, and tastes fantastic.
Lemon Raspberry Dutch Baby Pancake VS Regular Pancakes
Well, in my previous Dutch Baby Pancake recipe post, I talked about how Dutch Babies have a greater ratio of eggs to flour when compared to your traditional pancake, resulting in a more custard-y final product. But that’s not all! Dutch Baby Pancakes are quicker, easier, and less messy to prepare. Score!
Dutch Baby Recipe Video (Because, guess who finally made a recipe video!)
Oh, wait! I totally forgot to tell you. I finally made a recipe video (okay, fine…I just told you in the header). It’s not brilliant, and it’s nowhere near where I ultimately want my videos to be, but I figured that if I don’t start making and sharing videos now, I never will. And that would be a shame, because videos can be quite beautiful and so very expressive in an entirely different way from words and photos. Let me know what you think of my Lemon Raspberry Dutch Baby Pancake video in the comments below! (Be gentle, tiger.)
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