California Dutch Baby Citrus Plate
California weekend brunch tradition reading an oven-puffed Dutch baby pancake baked tall in a cast iron skillet, dressed with whipped citrus mascarpone, fresh blood orange and pink grapefruit, and a maple syrup drizzle for the West Coast morning plate of golden lift and bright citrus.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425°F (220°C) with two 20cm cast iron skillets inside (or use one 25cm skillet). Zest the lemons. Peel blood oranges and pink grapefruits deeply, slice into rounds. Pick mint leaves. Whisk eggs in a measuring cup 30 seconds until frothy. Whisk in flour, milk, granulated sugar, vanilla, lemon zest, sea salt, and cinnamon until smooth. Rest batter 5 minutes.
Bake
Carefully lift the hot skillet(s) from the oven. Divide the butter between the two skillets (or use all butter in one larger skillet), swirl 15 seconds until melted and bubbling. Divide batter evenly between the skillets (or pour all into one) and return to the oven 22–24 minutes until the pancake(s) puff tall around the edges and the center turns deep golden.
Build
While the pancake bakes, whisk mascarpone with icing sugar and a squeeze of lemon juice 30 seconds into soft whipped cream. Have the citrus rounds and mint leaves ready.
Plate
Lift each Dutch baby to a plate (they will deflate gracefully). Spoon mascarpone in the center of each, fan blood orange and grapefruit rounds across, drizzle maple syrup over, scatter mint leaves, finish with a pinch of icing sugar.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.