This was the perfect breakfast to surprise my Hubby with this morning. It’s an easy and impressive way to serve a treat to the ones you love. Dutch pancakes take a little time to prepare and can be served a thousand ways. Made to be savory or sweet, today I made it with a lemon curd butter and a peach compote my mom made. Instead of making one big one which is the norm, I made 4 individual ones in my 6″ little cast iron skillets. Drizzle with the curd butter, top with powdered sugar and put a little fruit compote on the side!

Dutch Pancake With Lemon Curd Butter & Peach Compote
6 Tbs melted butter
3 room temperature eggs
3/4 cup warm milk
3/4 cup flour
1/2 tsp salt
2 tsp sugar
1 tsp cinnamon
1 tsp vanilla
1 Tbs lemon curd
1/2 cup peach compote

Heat the oven to 425°F while preheating the iron skillets. You want them to be good and hot.

Whisk together the eggs, milk and vanilla. In a separate bowl mix the flour, cinnamon, salt and sugar. Add the dry ingredients to the egg mixture and whisk until the batter is smooth.  Remove the hot skillets from the oven and add one tablespoon of the melted butter into each one, (reserve the other two tablespoons of melted butter). Pour one quarter of the batter into each of the 4 dishes. Place the skillets back into the oven for 13 to 15 minutes util the batter is puffy and golden brown. While the Dutch pancakes are cooking, mix the curd with the melted butter and pop in the microwave for about 20 seconds to soften the curd. Remove the Dutch pancakes from the oven and top with the lemon curd butter and powdered sugar. Serve the compote on the side and eat… Delicious!!!

Enjoy!

Heidi

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