Delightful Dutch Baby Pancake
with Zesty Lime Curd and Mango Fruit Salad
This Dutch baby pancake strikes the perfect balance between tart and sweet! Made with plenty of homemade lime curd and fresh fruit, this delightful brunch is completed with a dusting of powdered sugar.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 unit(s)
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
2 unit(s)
Mango
2 unit(s)
Lime
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
170 g
Red Grapes
1 unit(s)
Orange
¼ cup
Icing Sugar
Not included in your delivery
4 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice limes.
- Combine 4 tbsp sugar and 1 tsp lime zest in a small bowl. Rub together using your fingertips until mixture is fragrant.
- Combine 1 egg, lime sugar and lime juice in a small pot, then whisk until smooth. Add 2 tbsp butter.
- Set pot over medium-low heat and cook, stirring constantly with a spatula, until mixture thickens and coats the back of a spoon, 5-7 min.
- Immediately remove from heat and pour through a fine mesh strainer into the same small bowl.
- Place a piece of plastic wrap over the bowl, directly in contact with the surface of the curd, then refrigerate until ready to use.
- Place a large oven-proof pan in the oven for 10 min, while you prepare the rest of the ingredients.
- Whisk together 2/3 cup flour, 3 tbsp sugar and 1/4 tsp salt in a large bowl. (TIP: To measure flour properly, use a spoon to scoop flour into your measuring cup, then level off the top with the back of a knife so the flour is level with the top of the measuring cup.) Add remaining eggs and 2/3 cup milk, then whisk until smooth, 1-2 min.
- Carefully remove the pan from the oven. Add 2 tbsp butter, then swirl the pan until melted.
- Pour batter into the pan. Return the pan to the middle of the oven and bake until Dutch baby is golden and puffed-up, 18-20 min.
- Halve grapes.
- Peel, pit, then cut mango into 1-inch pieces.
- Cut a piece off the top and bottom ends of orange.
- Place a flat end on a cutting board, then cut the peel away from the flesh from top to bottom, turning orange as you go.
- When peeled completely, place orange on its side and cut into 1/2-inch chunks.
- Place grapes, mango, orange, remaining lime zest and remaining sugar in another large bowl, then toss to combine.
- Cut Dutch baby into wedges.
- Divide Dutch baby between plates, then top with mango fruit salad.
- Drizzle lime curd over top.
- Place icing sugar into a fine mesh sieve and dust over top.