Look! I made a baby!
Nope. Not that kind of baby.
Someone please help my mother up off the floor.
This is an edible baby. No dirty diapers here. Just dirty dishes.
So what the heck am I talking about? I’m talking about a Dutch baby. Otherwise known as my most favorite thing to make for breakfast.
A Dutch baby is often thought of as a pancake. But it’s actually much more similar in taste and texture to a popover. And it’s crazy easy to make. Just pour the batter into a hot skillet and bake it in your oven. No babysitting required.
The Dutch baby will puff up as it bakes, then collapse once it’s pulled out of the oven, leaving the most perfect little cradle (I’m just KILLING IT with the baby references in this post!) to hold all your favorite toppings.
Since Meyer lemons have finally arrived (they are my favorite!) I decided to add a hint of Meyer lemon zest to the batter AND make a Meyer lemon-infused whipped cream to serve on top. Just be aware that if you want to make the whipped cream (I highly recommend it!), it does require some advanced planning. I suggest infusing the heavy cream with the Meyer lemon peels the night before, then letting the cream chill overnight in the refrigerator before whipping it up the next morning.
Recipe adapted from The Corner Kitchen
- 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
- 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.
1. This recipe also works well with soy milk in place of the whole milk.
2. Any kind of berries are great here. I particularly like raspberry and blueberries, which I think pair really well with lemon.