LEMON RASPBERRY POPPY SEED DUTCH PANCAKE
Prep Time:10 mins
Cook Time:25 mins
Serves:8
- 250 Calories
- 8g Protein
- 19g Total Fat
- 12g Carbs
All the way from the delicate Dutch pancake to homemade honey lemon whipped cream topped with fresh raspberries, this Dutch pancakes recipe is nothing short of delicious. Get your shopping list ready, folks, because you're hungry stomach can hardly wait to dig in!
Recipe provided by Moments of Wild
Ingredients
Dutch Pancake
- 2/3 cup Kodiak Almond Poppy Seed Power Cakes Flapjack & Waffle Mix
- 2/3 cup Milk
- 4 large Eggs
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon vanilla (optional)
- 1 tablespoon melted butter for the skillet
Lemon Honey Whipped Cream
- 1 cup heavy whipping cream
- 1-2 tablespoons honey
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla
Toppings
- Fresh Raspberries
Directions
Dutch Pancake
- In a large bowl, whisk together milk, eggs, melted butter, honey and vanilla. When you are ready to cook, add Kodiak Lemon Poppyseed Power Cakes Flapjack & Waffle Mix and whisk until smooth.
Campfire Baking Instructions
- Prepare a campfire. Place skillet over a grill to preheat over the campfire for 10 minutes. Meanwhile prepare Dutch pancake batter as per instructions above.
- Once your Dutch Oven is pre-heated, melt 1 tbsp of butter in the pan, and swirl to coat the bottom and sides. Pour batter in immediately, cover with Dutch oven top and allow to cook over the medium flame for 22-25 minutes.
- Meanwhile prepare your whipped cream.
- Once Dutch pancake is cooked, serve warm with whipped cream, a drizzle of honey and fresh berries.
Oven Baking Instructions
- Preheat oven to 450F and place a cast iron skillet in the oven while it preheats.
- Once your oven is preheated, remove the skillet from the oven and add the 2 tbsp of butter to the skillet and swirl to coat the base and edges of the skillet with the butter. Immediately pour in prepared Dutch pancake batter. Place 5-6 fresh raspberries on the top of the batter and place in the oven to bake for about 15 minutes or until your Dutch pancake is puffed up and golden brown. Resist the urge to open your oven door so as not to deflate your Dutch baby.
Lemon Honey Whipped Cream
- While your Dutch pancake bakes, prepare your whipped cream.
- In a bowl, whisk together heavy whipping cream, honey, vanilla and lemon zest. Whisk vigorously until soft peaks form.
** You could also use an electric mixer if you have one available.
To Serve
- Serve Dutch pancake fresh and warm from the oven with a drizzle of honey, a dollop of whipped cream and fresh raspberries, Enjoy!
