This post was originally published here on January 23, 2015. I’ve updated the photographs and text to better showcase just how awesome this recipe really is! I hope you try it out!
I only have a handful of recipes that I consider my “go-to” recipes. You know what I mean, right? Those recipes that you always have all the ingredients for. And that you can make from memory.
Dutch babies are one of my ALL TIME favorite things to make. They can be savory or sweet (the flavor combinations are endless!). They can easily be breakfast, brunch, lunch or dinner. They only take about 30 minutes from start to finish. AND I bet you already have all the ingredients in your kitchen.
Seriously. Go look in your refrigerator and pantry. Then come back and tell me if I’m wrong.
Also, they perfectly feed two people. Which is why I’m updating this Meyer Lemon Dutch Baby Pancake post today. Because Valentine’s Day is approaching. And you might need an easy (but impressive!), sexy breakfast for you and your partner.
This Meyer Lemon Dutch Baby Pancake is flavored with, well, as the title might suggest: Meyer lemons. I patiently wait for Meyer lemons to arrive each year (their season is short!). And then I hoard them and put them in everything I possibly can. Here, I’ve infused the whipped cream topping with Meyer lemons (this takes a little advanced planning, so make sure you do this step several hours in advance) and I’ve added the zest to the batter as well.
While the Dutch baby bakes, it will puff up considerably (kind of like a popover or a soufflé). Then it will deflate as it cools. This makes the perfect little “nest” to hold ALL of your toppings. I love a mix of fresh berries and a sprinkle of powdered sugar to go along with the Meyer lemon whipped cream. But maple syrup, lemon curd, jam, peanut butter or chocolate hazelnut spread would all be welcome. You do you, honey.
Need more inspiration for your February cooking endeavors? I’m totally crushing on this Asian Quinoa Salad with Peanut Dressing from Laura at JoyFoodSunshine. And also this Broccoli Slaw with Creamy No Mayo Dressing (you guys know how I hate mayo!) from Marcie at Flavor the Moments. Both are going on my dinner menu this week!
The recipe works well with non-dairy milks, such as soy or almond milk. Recipe adapted from The Corner Kitchen.
For the Whipped Cream:
For the Pancake:
The recipe works well with non-dairy milks, such as soy or almond milk.
Recipe adapted from The Corner Kitchen.