LEMON-RASPBERRY DUTCH BABY

Want a bright way to start the day? This Dutch Baby Pancake with its' lemon curd and raspberries is the answer.

1/2 cup all-purpose flour

1/2 cup whole milk

1/2 tsp almond extract or 1 tsp pure vanilla extract

1/2 tsp Kosher salt

3 large eggs

3 1/2 tbsp granulated sugar, divided

3 tbsp unsalted butter cut into 6 pieces

1/2 cup heavy cream

1/4 cup lemon curd

1/2 cup fresh raspberries (blueberries would work, too)

2 tbsp toasted sliced almonds

Lemon zest for topping

Place a 10-inch oven-safe skillet in the oven in the lower third position. Preheat oven to 425 degrees.

In a blender, combine the flour, milk, extract, salt, eggs, and 2 1/2 tablespoons of the sugar and blend at low speed, scraping down sides as necessary, until batter is smooth. This will take about 30 seconds.

Carefully remove the hot skillet from the oven and add the butter. Return to the oven for about 2 minutes or until butter is melted and slightly brown. Remove from oven and quickly swirl to coat the skillet. Pour batter into the hot skillet, immediately return to the oven. Bake until the pancake is pulled from the sides and is a golden brown. This should take 16 to 18 minutes. Caution: Do Not open the oven while the Dutch Baby is baking.

While Dutch Baby is baking, add the cream and remaining sugar to a medium mixing bowl. Beat with an electric mixere on medium speed just until stiff peaks form, abou.t 2 minutes. With a rubber or silicone spatula, fold in the lemon curd until combined.

Remove Dutch Baby from the oven and dollop with the whipped cream mixture. This mixture may melt slightly. Sprinkle with the berries, almonds and lemon zest.

Serve immediately.

Yield: 4 servings

Recipe and photo from Real Simple 5 23