I find history engaging, especially when dealing with food history. It's fascinating to me that at some point in time, a person thought to grind peanuts long enough to get peanut butter or that if you heated a kernel of a certain variety of corn long enough, it would pop (I am grateful for both of these, by the way).
Of course, there are opposites of this to, such as why many people don't consume carrot/beets/radish greens or the peel of citrus is often thrown away (I know that not everyone had this notion, but it would seem that quite a few people did, including myself for quite some time.) It just seems funny how things are passed down from generation to generation.
I'm learning more and more to have citrus as the star of the show, especially lemons- peel and all. I feel like lemons are relegated to just using their juices but the tart taste is a perfect, bright counter balance to many other flavors. This topping for the dutch baby is simple but adds a lightness to an otherwise heavier breakfast. Of course, if you (or someone you love) isn't sold on the idea of eating a piece of lemon, you can always strain the lemon pieces out and use just the syrup (which still has a lovely flavor).
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If someone doesn't want the lemon slices but would like the lemon flavor, strain out the lemon pieces and place in bowl, serving the maple syrup and lemon slices separately.
Crushing on this hard! My word, that syrup looks lovely!!
This looks so beautiful Erin. The perfect dish for spring or the days that I am daydreaming of spring. I've been placing lemon/lime zest on a lot of my dishes as of late; however, I rarely cook with the whole slice. You've inspired me.
This sounds so delicious! I haven't made a dutch baby before, but have always wanted to. This one might have to be it 🙂
Well this is just Nom!! Gotta try this asap 🙂
Rxx
http://www.peppermintdolly.com
What a pretty pancake! Love the use of meyer lemons 🙂
This looks really interesting - I'm going to give it a go!
This is too beautiful and bright and looks delicious Erin!
What a beauty! I've always wanted to make a dutch baby, and this seems like such a good one to start with. And I'm with you on the lemon peels. Let's eat all the lemons, whole. Thank you for sharing!
Erin, the photography on this is absolutely stunning!
I'm sure it tastes divine...but even that bright yellow puts me in a good mood!
Will this work with whole spelt flour as well? I don't like using whole wheat because things tends to turn out heavier in texture. I also had a complete failure making Dutch Baby before. Can't wait to try this one!
I think it would- I tend to stick to whole wheat pastry flour and white whole wheat flour because I've had the same experience as you! Let me know if you end up trying the spelt flour!
I so do love food history! Do you know the book “what Caeser did for my salad” from Albert Jack? It’s a must read.... Food, history, humour and exciting story’s.
Being Dutch, I’m wondering , why is this called a Dutch Baby? Do you know? 😀 😉
YUM! We have a box of meyer lemons right now from relatives in California and I have been struggling to use them all up. i would NEVER think to add them to maple syrup. Gotta give this one a try!
Trish
I love this idea with the meyer lemon syrup. My mom makes dutch babies from time to time but she has never done it with meyer lemons. And I love meyer lemon. I'll have to try this! Thanks!
I don't use the peel often enough - normally I'll just zest it or make candied peel, but I love that you used it in combination with the flesh here. This dutch baby looks so fresh and perfect for the season!
Amazing! We make this on a weekly basis. So simple and yet so much character. Good for the abundance of citrus here in AZ in the spring. And yes, the Chemex (or Aeropress) comes out for the party.
What a wonderful thing to hear! So glad this has become a staple in your house!