American · Brunch
California Dutch Baby Citrus Plate
California weekend brunch tradition reading an oven-puffed Dutch baby pancake baked tall in a cast iron skillet, dressed with whipped citrus mascarpone, fresh blood orange and pink grapefruit, and a maple syrup drizzle for the West Coast morning plate of golden lift and bright citrus.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
645Calories
14gProtein
38gFat
64gCarbs
38gSugar
3gFiber
285mgSodium
185mgChol
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Instructions
1
Prep
Heat oven to 425°F (220°C) with two 20cm cast iron skillets inside (or one 25cm skillet if available). Zest both lemons. Peel blood oranges and pink grapefruits deeply, slice into rounds. Pick mint leaves. Whisk eggs in a measuring cup 30 seconds until frothy. Whisk in flour, milk, granulated sugar, vanilla, lemon zest, sea salt, and cinnamon until smooth. Rest batter 5 minutes.
2
Bake
Carefully lift the hot skillet(s) from the oven. Divide butter between them (or use all in one larger skillet), swirl 15 seconds until melted and bubbling. Divide batter evenly and return to the oven 22–24 minutes until the pancakes puff tall around the edges and the centers turn deep golden.
3
Build
While the pancakes bake, whisk mascarpone with icing sugar and a squeeze of lemon juice 30 seconds into soft whipped cream. Have the citrus rounds and mint leaves ready.
4
Plate
Lift the Dutch babies to plates (they will deflate gracefully). Spoon mascarpone in the center of each, fan blood orange and grapefruit rounds across, drizzle maple syrup over, scatter mint leaves, finish with a pinch of icing sugar.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 free-range eggs
- 120g (4.2 oz) all-purpose flour
- 240ml (1 cup) whole milk
- 2 blood oranges
- 2 pink grapefruits
- 160g (5.6 oz) mascarpone
- 60g (2.1 oz) unsalted butter
- 4 tbsp pure maple syrup
- 2 tbsp icing sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon
- 2 medium lemons
- 16g (small handful) fresh mint