Meyer Lemon Dutch Baby

Meyer Lemon Dutch Baby Pancake with Meyer lemon-infused whipped cream and fresh berries.

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 (I used King Arthur 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

View the full recipe at Floating Kitchen →