Don’t let Lobster season pass you by without trying this Lobster Dutch Baby Pancake with Dill Whipped Cream. Get ready to impress your family or guests, because this is the ultimate brunch recipe! While it looks like it might be hard to make, it couldn’t be easier. Assuming you don’t decide to cook and clean your lobster the morning of, that is. If not, it comes together in 20 minutes!
If you’ve never had a dutch baby pancake before, they’re basically a large yorkshire pudding cooked in a large frying pan. They’re also slightly sweetened and are typically eaten like a regular pancake, topped with berries, syrup and whipped cream. Since yorkshire puddings are the perfect accompaniment to a roast beef dinner, we knew a savoury version would be amazing!
Given it’s lobster and crab season, we had to start there. The egg-y fluffy texture of the pancake goes so well with the sweetness of the lobster, which we simply tossed in a tasty garlic butter, then served with a dill whipped cream and some lemon wedges on the side. Truly easy, truly delicious. It takes all of 30 seconds to 1 minute to blend up the batter, then 18 minutes to cook. A perfect winner for your next brunch.
Tips for Success:
- Make sure your eggs and milk are room temperature before you make your batter, this means taking them out 30 minutes or so before. You can speed up the process by placing the eggs in warm water and just heating the milk a touch in the microwave.
- Don’t open the door to check your pancake, this could deflate it. Use your oven light to make sure it’s cooked.
- The pancake does deflate in the center shortly after it comes out of the oven, don’t panic this is normal. Just know this is a dish that is best served right away.
- The whipped cream will melt pretty fast, so maybe serve at the table without the cream directly on it, and allow guests to put on their own amount of whipped cream!
That’s it, all you need to know! We hope you love this as much as we did, so get cooking and tag us or comment on social media to let us know what you think!
Lobster Dutch Baby Pancake with Dill Whipped Cream
- 3/4 cup flour
- 3/4 cup milk warm to the touch
- 4 large eggs at room temperature
- 1 tbsp sugar
- 1/4 tsp salt
- 1 large lemon zest of and the rest cut in wedges to serve
- 4 + 3 tbsp butter separated
- 1 large clove garlic smashed with the side of a knife
- 2/3 cup heavy cream 35%m.f.
- 1.5 tbsp fresh dill finely chopped
- salt & pepper to taste
- lobster meat from two cooked lobsters
- fresh chives chopped, to serve
- Preheat oven to 425F. In a large 12" cast iron or oven safe frying pan, add 4 tbsp of cold butter. Once oven is at temperature, place the frying pan in the middle of the oven for 6 minutes.
- While the pan is heating, add the milk, eggs, flour, sugar, salt, and zest into a blender, in that order, and blend on high for 30 seconds. Scrape down the sides of the bowl and blend for another 10 to 30 seconds, until well blended and no clumps of flour remain.
- Remove pan from oven, pour in the batter, and immediately return to the oven. Set the timer for 18 minutes, and do not open the oven door to have a peak, this could deflate your pancake.
- While the pancake is cooking, beat the cream until stiff peaks form, then fold in your dill and a bit of salt and pepper, to taste. Refrigerate to keep cream cold. In a separate small pot, add 3 tbsp of butter and 1 smashed garlic clove, and heat over med-low to infuse the butter. Remove the garlic clove and drizzle the garlic infused butter over the cooked lobster meat, then set aside.
- When the timer goes off, check your pancake to see if it is done. It should be browned and puffed up on the edges and in the middle, leave for a few more minutes if not at that stage yet. Remove from oven when cooked, and top with the garlic butter lobster, whipped dill cream and some chopped chives or dill. Serve immediately with some lemon wedges on the side.
The recipe is credited to Nicole and Katherine – The former owner of SaltwaterDaughter.com.