Lemon Sugar Dutch Baby Pancake with Strawberries & Chamomile Cream
This lemon sugar dutch baby pancake is buttery, airy, light and topped with fresh strawberries and chamomile cream- perfect for spring!
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Servings: 6
Equipment
- cast iron skillet
Ingredients
Lemon Sugar Dutch Baby:
- ⅓ cup sugar
- 2 teaspoons grated lemon zest
- 4 large eggs, at room temperature
- ⅔ cups half and half or whole milk
- ⅔ cups all purpose flour
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 8 tablespoons (1 stick) butter, divided
- 1 cup sliced fresh strawberries, for serving
Chamomile Cream:
- 1 cup heavy cream
- 1 tablespoon honey
- 2 chamomile tea bags
- 1 teaspoon vanilla
- dash of salt
Instructions
Chamomile Cream:
- Start by making the chamomile cream. In a medium saucepan, heat the heavy cream and honey over medium heat until steam just begins to form and small bubbles appear around the pan's edges. Immediately remove from the heat and add chamomile tea bags. Allow to steep for 20 minutes. Gently squeeze cream from tea bags and place the cream in a bowl. Allow to cool completely for at least 2 hours, or preferably overnight in the refrigerator. If the cream is not fully cooled, it won't whip up properly.
- When the cream has cooled, using an electric mixer, beat the cream, vanilla and a dash of salt over high speed until thick peaks form. Set aside or refrigerate while you make the Lemon Sugar Dutch Baby.
Dutch Baby:
- Place a large 10-12 inch cast iron skillet in the middle of the oven and preheat to 450°F.
- Zest the lemon in a bowl and add the sugar. Using a fork mix the lemon zest and sugar together until fully combined, using the back of the fork to press the zest into the sugar to release the oils. Set aside.
- Using an electric stand mixer, whisk together the room temperature eggs, half and half (or whole milk), flour, salt, vanilla, and 4 tablespoons melted butter. Beat until the batter is smooth, about 2 minutes. Make sure there are no large clumps of flour at the bottom of the bowl. The batter will be thin.
- Once the oven has preheated with the skillet, carefully add the remaining 4 tablespoons of butter, swirling to coat the bottom of the pan. It will bubble and brown. Immediately add the batter and return skillet to oven. Top with 3 tablespoons of the lemon sugar and bake until puffed and golden-brown, 13-15 minutes. Do not open the oven for the first 10 minutes of baking, or you may deflate the dutch baby.
- Serve with fresh sliced strawberries, chamomile cream, remaining lemon sugar, or a light dusting of powdered sugar or pure maple syrup! ENJOY!