Meyer Lemon Dutch Baby

• Vegetarian

• Produce

  • 1 Berries, Fresh
  • 1 Meyer lemon
  • 1 tsp Meyer lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1/8 tsp Salt
  • 1 tbsp Sugar (granulated or powdered sugar will work
  • 1 Toppings
  • 1 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream
  • 1/2 cup Whole milk

Found on floatingkitchen.net

Description

Ingredients

• For the Whipped Cream
• 1 cup heavy whipping cream
• 1 Meyer lemon
• 1 tablespoon sugar (granulated or powdered sugar will work)
• For the Pancake
• 4 eggs
• 1/2 cup whole milk
• 1/2 cup all-purpose flour
• 1 tsp. Meyer lemon zest
• 1 tablespoon granulated sugar
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 4 tablespoons unsalted butter
• Additional Toppings
• Powdered Sugar
• Fresh berries
• Maple syrup

Directions

• Infuse the cream. Warm the heavy whipping cream in a small saucepan until small bubbles start to form around the edges. Remove from the heat. Using a vegetable peeler, remove the peel from the Meyer lemon in large stripes. Add the stripes to the warm cream and let them steep for about 30-60 minutes (save the rest of the Meyer lemon for later use). After 30-60 minutes, remove and discard the peels. Cover and transfer the infused cream to your refrigerator to chill, at least 4 hours or up to overnight.
• Whip the cream. Place the bowl of your stand mixer in the freezer for 5-10 minutes to chill. Remove it from the freezer and immediately add the chilled cream and start beating on medium-high speed with the whisk attachment. As it starts to thicken, add the sugar. Continue to beat until peaks form. Store the whipped cream in your refrigerator until you are ready to use it. It’s best to use the whipped cream within 1-2 hours of making it.
• Make the Dutch baby. Pre-heat your oven to 425 degrees. Add all of the ingredients, except for the butter, to your blender and blend until smooth. Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes.
• Remove the skillet from the oven. The Dutch baby will be puffed up, but it will deflate as it cools. Top with fresh berries, powdered sugar, the whipped cream and maple syrup, if desired. Slice and serve immediately.

Nutrition