Lemon Dutch Baby Pancake

The pillowly popover - more like a large Yorkshire pudding than a regular pancake - is bound to be the star of your next brunch gathering. Fruit and sugar are the traditional Dutch baby pancake toppings, like this combo of tart, silky lemon curd and fresh berries.

3 eggs

1/2 cup flour

1/2 cup milk

1 tablespoon sugar

Zest of one lemon

1/2 teaspoon nutmeg

Pinch of salt

2 tablespoon butter

1/2 cup lemon curd

1/2 cup fresh berries

Powdered sugar

Lemon slices

Mint leaves

Preheat oven to 425 F.

Place eggs, flour, milk, sugar, lemon zest, nutmeg and salt in a blender jar, and blend until smooth.

Add butter to braiser and place in preheated oven. Allow butter to melt in the pan, watching carefully so that it does not burn. As soon as the butter has melted, carefully pour the batter into the pan and return to the oven. Bake until the pancake is puffed and golden, about 18-20 minutes. Lower oven temperature to 300 F and bake 5 minutes longer.

Remove from oven and allow to cool just slightly. Serve right away topped with lemon curd, berries, powdered sugar, lemon sliced and torn mint leaves.