Meyer Lemon Mascarpone Dutch Baby Cake
Meyer Lemon Dutch Baby Cake, a Meyer lemon-flavored dutch baby pancake cooked in a cast iron skillet and topped with a homemade cream sauce and topped with fresh blueberries.
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Ingredients
Method
Prep oven: Preheat oven to 475 degrees.
Make dutch baby batter: Combine flour, milk, eggs, vanilla, salt, and lemon zest and blend until smooth. Set aside.
Cook dutch baby pancake: Heat butter in a skillet over medium-high heat. When butter is sizzling and starting to brown, pour batter into hot skillet and immediately transfer to oven. Bake 16-19 minutes, or until dutch baby cake is puffed on all sides.
Make cream sauce: Meanwhile, heat mascarpone cheese and vanilla in a small sauce pan until creamy (you may add a small amount of lemon juice or water to get a more liquid consistency.
Garnish and serve: After removing dutch baby from the oven, top with cream, lemon zest, blueberries, and powdered sugar. The pancake can be eaten directly from the skillet, just cut and enjoy!