Browned Butter Dutch Baby with lemon curd
A unique, sweet brunch dish. Top with your favorite fresh fruit!
Equipment
- Grill or smoker
- Heavy-bottomed cast iron pan or pot
Ingredients
- 4 whole eggs
- 1 egg yolk
- ¾ cup flour
- ¾ cup milk
- 1½ tbsp sugar
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- pinch salt
- 4 tbsp unsalted butter
- toppings of your choice we used fresh fruit and premade lemon curd
Instructions
- Preheat grill to 450°. You can also use an oven set to a high temperature.
- Place 10-inch dutch oven or cast iron skillet in grill to heat up.
- In a blender or food processor,combine eggs, egg yolk, flour, milk, sugar, cinnamon, and vanilla.
- Blend for 2 minutes until well mixed and smooth.
- When grill has been running on high for about 10-15 minutes, open the barrel, and place the 4 tablespoons of unsalted butter in the hot pan. Close the lid and allow butter to fully melt and just begin to brown.
- Using a hot mitt, swirl the butter briefly in the pan, and pour in pancake batter from blender.
- Close grill lid and allow it to return to 450°.
- Bake pancake for 20 minutes at high heat, checking once.
- The pancake should start creeping up the edges of the pan, but remain shiny in the middle.
- After 20 minutes, lower grill temperature to 300° and cook for 5 more minutes.
- Remove from heat. Cut pancake into wedges and serve immediately with the toppings of your choice.