Lemon-Poppy Seed Dutch Baby with Blackberry-Lavender Syrup

This Lemon-Poppy Seed Dutch Baby puffs up in the oven to golden, crisp edges and a tender, custardy center dotted with nutty poppy seeds and bright lemon zest. It’s simple to prepare yet looks truly impressive on the table.

The secret is a well-heated skillet and a smooth batter made in minutes with eggs, flour, milk and a hint of vanilla. A quick spin in the blender gives the Dutch baby its signature lift.

While the pancake bakes, you’ll steep a blackberry-lavender syrup that’s floral, tangy and just sweet enough. Drizzle it over the puffed pancake for a stunning brunch centerpiece.

Lemon-Poppy Seed Dutch Baby with Blackberry-Lavender Syrup

Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 400 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE DUTCH BABY

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter

FOR THE BLACKBERRY-LAVENDER SYRUP

• 1 cup fresh or frozen blackberries
• 1/4 cup honey or granulated sugar
• 1/2 cup water
• 1 tablespoon dried culinary lavender buds
• 1 tablespoon fresh lemon juice

Instructions

1. Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 10-inch ovenproof skillet inside to heat.
2. In a blender, combine eggs, milk, flour, sugar, salt, poppy seeds, lemon zest and vanilla. Blend until smooth, about 20 seconds.
3. Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom and sides.
4. Pour the batter into the skillet and immediately return to the oven. Bake until puffed and golden, 15–18 minutes.
5. Meanwhile, combine blackberries, honey, water and lavender in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until berries break down, about 6 minutes.
6. Remove from heat and stir in lemon juice. Strain through a fine mesh sieve into a bowl, pressing on solids to extract syrup. Discard solids.
7. When the Dutch baby is done, remove from oven and let rest 1 minute. Slice into wedges.
8. Drizzle the warm blackberry-lavender syrup over each wedge, garnish with fresh lavender or lemon slices, and serve immediately.

Notes

Tip: For a dairy-free option, substitute coconut oil for butter and almond milk for whole milk.

For an extra-crisp edge, make sure your skillet and butter are scorching hot before pouring in the batter. Don’t open the oven door during baking or the pancake may deflate.

Adjust the syrup’s sweetness by tasting as you go: add more honey for a richer flavor or a splash more lemon juice for brightness. Substitute fresh raspberries in place of blackberries if you prefer.

Leftovers keep best if you store the pancake and syrup separately in airtight containers. Reheat the Dutch baby on a baking sheet at 300°F for 5–7 minutes, and warm the syrup gently on the stovetop.