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).Print
Dutch Baby with Meyer Lemon Maple Syrup
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 to 6 servings 1x
- Meyer Lemon Maple Syrup
- 2 meyer lemons
- ½ cup maple syrup
- Whole Wheat Dutch Baby
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons maple syrup
- 1 cup whole wheat pastry flour
- ¼ teaspoon sea salt
- 2 tablespoons butter
- Preheat oven to 400˚.
- Take one Meyer lemon and cut in half lengthwise. Cut each of those halves in half and thinly slice the lemon into triangles, removing any seeds. Place in a sauce pan or skillet. Juice the other Meyer lemon and add to the pan along with the maple syrup. Heat over low heat while making the dutch baby.
- Combine eggs, milk, maple syrup, flour, and salt in a blender. Pulse until combined.
- On the stop top, melt butter in a 10" oven-proof skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
- Serve with the Meyer lemon slices (see note).
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.