Meyer Lemon Dutch Baby

in Breakfast

When did fortune cookies stop being fortune cookies and start becoming trite phrases of knowledge? Like, don’t tell me to “live in the moment” or whatever; tell me how many kids I’m gonna have! tell me if I’m gonna get a raise! tell me if that thing I’m stressing about is gonna work out!

Our current fortune cookie reality upsets me, but only because I’m passionate about them. I wish all foods came with fortunes or love notes or Lotto numbers. This dutch baby inflates so high that it could fit a ton of them in its center. How would we get piece of paper in there? I dunno. I wish I knew the secret. I have a feeling it’d involve a lamenting machine and some note submersion. Waking up to this fluffy, tart, sweet thing and some life direction would be cool.

Also, more cutting boards should be shaped like animals. They’re cute and this one makes me want bacon, which sort of disturbs me.

Dutch babies are so cool.

If you’ve never had one, let me explain a lil’. Their batter is slightly different than your typical pancake batter. It’s more similar to, say, a crepe batter: light, thin, with a few lumps.

There’s no leavening in this thing (i.e., baking soda or baking powder) so it gets its height all from the eggs working with the heat in the oven.

When it exits the oven it’s nice and tall and proper. A showstopper, really. But as it sits out in the realities of 70 degree temperatures, it falls pretty quickly. Don’t worry, though, it’s still tastes delicious.

I like to think that this is perfect for a Winter-ish morning when Meyer lemons are everywhere. If you can’t find Meyer lemons, not a big deal at all, normal lemons will work just fine.

A lot of people have issues with tart/sweet things. And honestly, I’m kind of on that bandwagon. I like tart desserts to be more sweet than tart. This Dutch Baby follows that mantra. And since I also don’t want to eat dessert for breakfast, it’s not super sweet either.

I think it has a nice balance, while the poppy seeds and crust give it a nice crunch.

Solid, fun breakfast.

In other news, has anyone ever played the Lotto numbers on the back of a fortune cookie and actually won?!?!

This important information for all of us!

Meyer Lemon Dutch Baby

Print this recipe!

Batter:
2⁄3 cup all-purpose flour
3 tablespoons sugar
1 meyer lemon (for zest and juice)
1⁄8 teaspoon salt
2⁄3 cup plus 2 tablespoons whole milk, at room temperature
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 scant tablespoon poppy seeds
2 tablespoons (1⁄4 stick) unsalted butter

Topping:
1/2 cup heavy cream
2 tablespoons confectioner’s sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon meyer lemon zest

1. Preheat the oven for 2 to 3 minutes to 400°F. Place a 10-inch cast-iron skillet in the oven to preheat.

2. In a medium bowl, whisk together the all-purpose flour, 3 tablespoons sugar, zest from one lemon (1 teaspoon) and salt. In a measuring cup, measure out the milk. Add the juice from one lemon (1 1/2 tablespoon), eggs and vanilla extract. Whisk until completely combined. All at once, add the wet ingredients to the dry ingredients and whisk until nearly smooth. A few small lumps are ok. Next, fold in the poppy seeds. The batter will be thin.

3. Carefully remove the hot skillet from the oven and add the butter, and swirl it around until melted. Pour the batter into the skillet, return it to the oven, and bake the pancake for 30 minutes, or until the center is puffed and the edges are golden brown.

4. To make the topping, add the heavy cream, sugar and vanilla extract to a bowl. Using a hand-mixer, whisk together until soft peaks form. Fold in the meyer lemon zest and set aside.

5. When the dutch baby exits the oven it’ll stand tall, but will collapse quickly. Not to worry–it’ll still taste delicious.

Yields 1 10-inch Dutch Baby

{ 41 comments… read them below or add one }

Blog is the New Black November 26, 2012 at 12:41 am

Looks wonderful!

Reply

Ana Cooks November 26, 2012 at 3:21 am

i want a piece!!!it looks so delicious!!!

Reply

Abby @The Frosted Vegan November 26, 2012 at 3:42 am

So wonderful! Love the poppy seed/lemon combo.

Reply

little kitchie November 26, 2012 at 4:25 am

YUM! i love meyer lemon anything, and this looks like an awesome recipe!

Reply

Stevie November 26, 2012 at 4:33 am

I tend to find fortune cookies disappointing as well, although to be honest it’s been a awhile since I bit into one (after moving coasts 4 years ago, Chinese food lost it’s appeal). Anyways- I just wanted to say I LOVE your little piggy cutting board. My mother had one just like it when I was growing up, and I remember trying to center nice chunks of bread and cheese perfectly on the pig’s belly. Ha! Thanks for sharing!

Reply

Margherita November 26, 2012 at 5:48 am

Never had one of those, I’m fascinated!

Reply

Chloe Moon November 26, 2012 at 8:01 am

Oh my…the cutting board that looks like an animal is adorable!! =)

Ergo – Blog

Reply

Megan | Eats Daily November 26, 2012 at 8:12 am

I’ve never used the numbers, but maybe I’m missing out on something…
Where did you get that cutting board anyway? I love it!

Reply

Adrianna November 27, 2012 at 12:30 pm

Pot + Pantry in San Francisco. They have an online shop too:

http://potandpantry.bigcartel.com/product/pig-cutting-board

Reply

Laura (Blogging Over Thyme) November 26, 2012 at 8:13 am

I recently made Smitten Kitchen’s Gingerbread dutch baby and it was very good!! This one looks equally delicious. And I totally agree, who made the executive decision to change fortune cookies FORTUNES into everyday sayings. Major bummer!

Reply

GIGI November 26, 2012 at 8:56 am

omg yummmm! I love how you said since when did fortune cookies become every day sayings so cute and true. xx. gigi. food and beauty blogger @ http://www.gigikkitchen.blogspot.com

Reply

Christina @ The Beautiful Balance November 26, 2012 at 9:04 am

LOVE meyer lemons and seeing new recipes pop up using them! I normally just find myself juicing them and making the best lemonade and lemon bars but this is one I may have to try for the family :)

Reply

Katie @ Blonde Ambition November 26, 2012 at 9:17 am

This looks so cool! Plus, I love lemon poppyseed anything!

Reply

Eileen November 26, 2012 at 9:31 am

I haven’t had Dutch Baby in far too long! I don’t think I’ve ever had a lemon version, though–must try. We even have the powdered sugar to sprinkle on top (this never happens–it’s all brown & raw sugar at our house), not to mention the lemon tree in the backyard.

Reply

Ashley @ Wishes and Dishes November 26, 2012 at 10:10 am

Love lemon and poppy seeds together. Looks amazing…

Reply

Maggie @ A Bitchin' Kitchen November 26, 2012 at 10:26 am

I’m so jealous of your cutting board! I’ve wanted a pig shaped one for ages!

This is the second dutch baby recipe I’ve seen in my google reader today…I think it’s a sign I should make one! It looks extremely tasty!

Reply

Jackie November 26, 2012 at 10:35 am

Yum! I’m a huge fan of anything lemon and poppyseed, this cake looks so moist.

Reply

Dana November 26, 2012 at 1:35 pm

What a beautiful Dutch Baby you’ve got there!

We have Dutch babies every year for Christmas breakfast (when the Mister and I moved into our house we decided it was going to be our tradition). They are so good!

Reply

Cookitgirl November 26, 2012 at 2:25 pm

Why havent i come across this recipe sooner! I love it!

Reply

Katrina @ Warm Vanilla Sugar November 26, 2012 at 2:49 pm

This sounds so tasty! Love this idea!

Reply

Carlyn November 26, 2012 at 4:48 pm

Looks awesome – but when do you use the lemon juice? I see twice the zest is called for in the batter recipe. Is one of those supposed to be the lemon juice?

Reply

Adrianna November 27, 2012 at 12:31 pm

Ah just fixed it!

Reply

Liz @ Tip Top Shape November 26, 2012 at 5:31 pm

I’ve never heard of dutch babies before. This looks delicious!

Reply

Jayne November 26, 2012 at 6:16 pm

I like your dutch baby. More so, I love the piggie cutting board! It’s so cute! If I can get a sheep or bunny one, how cute would that be?

Reply

Adrianna November 27, 2012 at 12:31 pm
Andrea M November 26, 2012 at 8:31 pm

I live in fear of fortune cookies after having once received the single worst fortune ever. I was in college and I was going through a rough time. A friend took me out for Chinese food to try and cheer me up, and when I cracked open the cookie I got the following prediction: “Life will be an uphill battle until middle age”. No joke.
On a different note the dutch baby looks dee-lish :)

Reply

Adrianna November 27, 2012 at 12:31 pm

HAHA. That’s amazing.

Reply

a farmer in the dell November 27, 2012 at 12:57 pm

I am going to make this today! thanks for the recipe!

Reply

Alyssa November 27, 2012 at 12:58 pm

Where did you get that cute pig cutting board?

Reply

Adrianna November 27, 2012 at 12:59 pm
candi November 27, 2012 at 7:52 pm

i may or may not be playing 2 fortunes i got today for tomorrow’s powerball… *shifty eyes*

Reply

Joelle (on a pink typewriter) November 27, 2012 at 8:00 pm

This look awesome, especially that last photo. Pancakes in any form = total win.

Reply

Sara @ The Cozy Herbivore November 28, 2012 at 3:35 pm

So puffy and wonderful! I don’t know how you stopped yourself from eating the whole skillet-ful. I love the addition of poppy seeds, definitely takes this dish into the breakfast category. Beautiful photos!

Reply

Kristin November 29, 2012 at 7:15 pm

Could you do this in a not cast iron pan?

Reply

Adrianna November 29, 2012 at 8:16 pm

Hmm…good question. I’ve never made a dutch baby in something other than a cast iron, but I honestly don’t see any reason it shouldn’t work in another type of 12″ non-stick skillet – as long as you pre-heat it and it’s deep enough to fit the batter (about 3 inches deep). Hope that helps!

Reply

cindy November 30, 2012 at 9:31 am

dutch baby is my go-to weekend breakfast. I love that you added poppy seeds! polka-dot breakfast!

I have a fortune, that I’ve had for years, that says this verbatim:
eat your vegetable and grow up strong like popeye.

it is pretty much my favorite. I intend to frame it for my kitchen one day.

Reply

Laura November 30, 2012 at 10:05 pm

Oh YUM. I LOVE lemon anything, never thought to make a lemon dutch baby!

Reply

corporation offshore December 10, 2012 at 2:01 pm

I made these this morning and they were fantastic! This recipe is a keeper, I’ve tried other dutch baby recipes that don’t turn out as well. Mine were gluten free and I served them with apples, cinnamon, real maple syrup, and walnuts. So good!

Reply

Amanda @ Once Upon a Recipe December 13, 2012 at 10:50 am

Must must MUST try this – I love lemon and I’ve never made nor eaten a dutch baby!

Reply

Frederick February 26, 2013 at 10:30 pm

Wonderful web site. Plenty of useful info here. I’m sending it to some buddies ans also sharing in delicious. And of course, thanks for your sweat!
See this: Frederick, http://ablates.katowice.pl

Reply

Florene May 14, 2013 at 1:57 pm

When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time
a comment is added I get three emails with the same comment.
Is there any way you can remove me from that service?
Thank you!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: