Dutch Baby Pancakes with Lemon Curd and Coconut Sugar

This recipe is so good the kids where humming while eating, mmmmmmmm! I was a bit apprehensive to make this because it called for Coconut Sugar and a double-boiler. Two things I have not tried to use. But I said what the heck, and went for it!

Before we dive in.... some tips and tricks I learned while making this:

- Use great flour! I purchased some "fancier" flour and it makes the world of difference. It tastes better, it doesn't feel as paste-like and heavy. I used Wheat Montana Flour and I will never go back to buying store brand flour.

- Coconut Sugar....where in the world do you get coconut sugar!?!

I ordered mine, Coconut Sugar

This stuff is like gold! It was amazing to bake with and had NO coconut flavor (which is great for my non-adventurous picky eaters). It tastes sweet and just the same job as regular white sugar.

- Making curd would be ideal for a double-boiler, however...this girl does not have one. So, I made my own. However, I do have my eye on a double-boiler, this is the one I would like to get, ExcelSteel 579 3 Piece Boiler, 2.5 quart, Stainless Steel.

Lets get to it!

Dutch Baby Pancake with Lemon Curd made with Coconut Sugar

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings


Dutch Baby

1/4 cup melted butter divided

1/2 cup warm milk

2 large eggs, room temperature

1/4 cup coconut sugar (or brown sugar)

1 teaspoon vanilla extract

1/2 cup white or whole wheat flour

1/4 teaspoon salt

1/2 cup fresh fruit

Lemon Curd

2 large egg yolks

1/4 cup coconut sugar

3 tablespoons lemon juice

3 tablespoons butter, softened

Powdered sugar for serving, optional


Dutch Baby

Make the dutch baby: Preheat oven to 375F.

Place 2 tablespoons butter in a 9-in cast iron skillet and place skillet in oven to heat butter.

You want the butter to coat the entire bottom of the pan.

In a medium bowl, whisk remaining 2 tablespoons melted butter, milk, eggs, sugar, and vanilla until smooth. Whisk in flour, and salt until a smooth batter forms.

Remove skillet from oven and carefully pour batter into the bottom.

Place skillet back in oven and bake dutch baby at 375F 20-25 minutes or until puffed up and golden brown.

I put my strawberries on top of the pancake when there was 10 minuets left of cooking time. I do not put them on top for the entire baking time because the strawberries get super mushy. I found that if you wait to add them until there is about 10 minuets left of baking time, they still hold a bit of firmness.

Lemon Curd

*This would be ideal for a double-boiler. I do not have one so I made my own using a pan and a bowl on top.

In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer.

Whisk egg yolks, coconut sugar, butter and lemon juice into the top bowl of double boiler and place on top of bottom pot of simmering water.

Whisk lemon curd continuously so the egg yolks don't curdle

Continue whisking curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes. 

It will begin to look like the consistency of pudding.

Remove curd from heat and immediately and stir occasionally as it sets.

*If you over cook it, it will look lumpy and bumpy. This you do not want. You want to remove the heat as soon as the pudding like consistency starts to take place.

Serve dutch baby warm with lemon curd drizzled on top or on the side and if you are feeling real fancy you can dust powdered sugar over the top. Enjoy!

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