Looking for the rest of the Superabundant newsletter?
Subscribe now to get original recipes, PNW food news, and ideas for the kitchen and garden!
Whether you celebrate the new year on Jan. 1 or on a different date, it’s never a bad time for a puffy pancake with sweet, tart and rich citrus curd.
For both Imbolc (the halfway point between the winter solstice and the spring equinox) and Lunar New Year, golden-colored fruits are visual representations of prosperity, while circular shapes symbolize harmony.
Dutch babies are a signature dish of one old Portland institution, the Original Pancake House. When you order one, they bring it out all puffed up on the plate, sprinkled with powdered sugar and with a little carousel of toppings: whipped butter, lemon wedges and more powdered sugar. Kind of like getting a big, loud, sizzling platter of fajitas, the whole production is a bit much, but you know it will be worth the embarrassment.
A Dutch baby is also the first dish I ever cooked without adult supervision, when I was just an 8-year-old whip. They’re deceptively simple to prepare and a spectacle to behold. They deflate quickly once you pull them from the oven, but don’t be too disappointed — they settle into a soft bowl shape that makes them ideal for holding all manner of curds or preserves. Here, a pinch of saffron (grown at a few spots in Oregon) adds a richer golden hue to the lemon curd. Makes about a cup of curd and 1 pancake (see note)
Note: One Dutch baby is a serving or two, depending on how hungry you are. This recipe makes about a cup and a half of lemon curd, so store any leftovers in the fridge and use it within a week.
Ingredients
Lemon curd
3 eggs
⅓ cup sugar
Juice and zest from 3 or 4 medium-sized lemons (½ cup lemon juice)
6 tablespoons unsalted butter, cut into small pieces
1 pinch saffron threads
Dutch baby
½ cup flour
½ cup milk
¼ cup sugar
2 eggs
Pinch of salt
4-6 tablespoons unsalted butter
Powdered sugar for serving
Instructions
- Make the saffron lemon curd: In a medium-sized saucepan, whisk the eggs and butter together until fully smooth and blended, with no streaks. Add the lemon juice, butter and saffron, and bring the pot to a low simmer over medium-low heat, whisking while the butter melts. Continue to whisk while the mixture slowly cooks and thickens to a pudding-like consistency, about 10 minutes. Pour through a fine-meshed sieve, then set the finished curd aside.
- Make the Dutch baby: Preheat the oven to 425 F. Blend the flour, milk, sugar, eggs and salt until fully combined.
- Melt the butter in a skillet over medium heat, then pour in the batter. Let it cook undisturbed for 1 minute, then move the pan to the oven. Bake until golden and puffy, about 10-13 minutes. Serve with a sprinkle of powdered sugar and the lemon curd.