Over the holidays, I was gifted two small Lodge H3SK heat-enhanced cast iron skillets, and they quickly became my favorite kitchen toys. They’re the perfect size for making a small Dutch baby—especially when you’re craving something sweet and savory for brunch.
Around the same time, I picked up a jar of grapefruit curd from Condiment (they always have tempting sauces), and I couldn’t stop thinking about how to use it. A Dutch baby felt like the perfect excuse to get a little creative. I’ve also been experimenting with a gluten-free and dairy-free approach to cooking, so I adapted the recipe to fit that lifestyle.
The result? This Grapefruit Pomegranate Dutch Baby, which might honestly be my favorite one I’ve made so far.
Grapefruit Pomegranate Dutch Baby
Why This Flavor Combo Works
I love the juicy pop you get from biting into fresh pomegranate seeds, and I knew that sweetness would pair beautifully with the tartness of the grapefruit curd. To keep the dish from leaning too sweet, I added fresh basil, which brings a subtle, earthy balance.
As a bonus, if you make this in December, it unintentionally looks very festive—red, green, and citrusy bright.
INGREDIENTS (Makes 2 Small or One Large Dutch Baby)
Grapefruit Pomegranate Dutch Baby
- 3 eggs
- ½ cup gluten free flour (I used Bob’s Red Mill)
- ½ cup soy milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 3 teaspoons finely grated grapefruit zest
- Pinch of kosher salt
- 4 tablespoons unsalted butter
- Confectioners sugar for dusting (optional)
- ¼ cup grapefruit curd
- ¼ cup pomegranate seeds
- fresh basil
- 1 lemon, sliced thin
INSTRUCTIONS
- Preheat oven to 425º F
- Add eggs, flour, milk, sugar, vanilla, salt, and grapefruit zest together into a blender and blend until smooth.
- Place butter in a cast iron skillet and place in the oven until butter has melted (just a few minutes). Pour the batter into the pan, return them to oven and bake for 20 minutes, until the pancake is puffed and golden.
- Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove the pancake from the oven, top with grapefruit curd, pomegranate seeds, and fresh basil.
- Dust with confectioners’ sugar
- Cut Dutch Baby into wedges and enjoy!
This recipe is gluten-free, dairy-free, and vegetarian.
You can see what other dishes I’m cooking, here.
Drooling for more? Check me out on Facebook and Instagram.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
Discover more from Like The Tea EATS
Subscribe to get the latest posts sent to your email.
Categories: My Kitchen