For a fast and delicious, drama filled breakfast the Dutch Baby has you covered! Not just reserved for special occasions, this German pancake is no fuss and so delicious.

1/2 C. All Purpose Flour
1 T. Organic Cane Sugar
1/4 tsp. Sea Salt
3 Large Eggs, room temperature
1/2 C. Milk (nut or dairy), room temperature
1 tsp. Vanilla Extract
Zest of 1 Lemon
1 C. Fresh Berries, such as raspberries or blueberries, divided
2 T. Unsalted Butter

Fresh Berries
Powdered Sugar for Dusting
Lemon Curd
Lemon Wedges if Desired

Preheat the oven to 425F (218C). Place a 10″ cast iron skillet on the center rack to preheat while the oven is warming. In a small bowl, mix the flour, sugar and salt. Set aside. Meanwhile crack the eggs into a large mixing bowl. To the eggs add the milk, extract and zest. Whip with a whisk to break up the eggs. To the egg mixture, add the flour mixture. Whisk until perfectly smooth, or for at least 2 minutes. Your arm will get tired, but just consider it your morning workout! *Work quickly but carefully here! When the oven is preheated (I highly recommend an oven thermometer to double check), use an oven mitt to carefully remove the pan from the oven. Place the butter in the pan and swirl it around to help it melt. It will sputter and spit, so be careful. As soon as the butter is melted, carefully pour in the batter and gently place 1/2 C. of berries spread evenly over the top of the batter. Carefully place the pan back in the oven, in the same spot without sloshing the batter around in the pan. Bake for 14-15 minutes until the edges are toasty golden and puffed. Remove from oven and allow the pancake to deflate before sprinkling it with lemon, powder sugar and more berries. Serve with Lemon Curd. Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.