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Then Fall Lemon-Berry Dutch Baby
"Create a dramatic-but-easy breakfast/dessert called Jump Then Fall Lemon-Berry Dutch Baby (Skillet Pancake), inspired by Taylor Swift’s ‘Jump Then Fall.’ Vibe: fluttery crush, leap-then-catch, cozy landing.Core: eggs, whole milk, all-purpose flour, melted butter, vanilla, lemon zest, pinch of salt, small amount of sugar.Topping: mixed berries tossed with a little lemon juice and honey or maple; powdered sugar for dusting.Method: preheat a 10–12 inch cast-iron or oven-safe skillet at 425°F; blend or whisk batter until smooth; add hot butter to pan, pour batter, bake 15–18 minutes until massively puffed; do not open the oven early; it will fall as it cools (that’s the charm).Serve: immediately, dusted with powdered sugar and piled with lemony berries; optional drizzle of warm maple syrup.Include: yield 3–4 servings; total time ~25 minutes; exact ingredient amounts; step-by-step with oven cues; tip for crisp edges (very hot pan) and custardy center; storage/reheat note (best fresh).Swaps: gluten-free (1:1 GF flour), dairy-free (plant milk + plant butter), refined-sugar-free (maple/honey), citrus swap (orange zest).Plating: billowy, golden edges with a soft center and jewel-toned berries—like a big swoop, then a gentle fall. Keep ingredients common and budget-friendly."
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A fluttery, golden Dutch baby pancake that dramatically puffs then gently falls—capturing the leap-and-catch spirit of a crush. Tangy lemon zest brightens the rich, custardy center while a hot cast-iron skillet ensures irresistibly crisp edges. Topped with jewel-toned berries tossed in honey and lemon, this easy skillet breakfast or dessert enchants with every bite.
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