Lemon Skyr Summer Dutch Baby
Lemon Skyr Summer Dutch Baby
Looking for the perfect summer brunch? Look no further, this light, fluffy lemon skyr Dutch baby hits all the right notes for a show stopping summer Sunday brunch. This Dutch baby combines the best of a delicate crepe, a fluffy pancake and a crispy waffle. The addition of extra creamy lemon skyr in the batter adds a hint of citrus flavor and lends a touch of tang. No Dutch baby is complete with its toppings. Spoon some luscious whipped lemon Icelandic skyr, plop a few ripe peaches and juicy blackberries and finish with a swig of maple syrup for the ultimate brunch!
Prep your toppings before your Dutch baby is done so you can assemble your Dutch baby before it deflates. You can put as little or as much seasonal fruit as you like but don’t skimp on that that ever so delicate whipped lemon skyr, it is not to be missed!
Lemon Skyr Summer Dutch Baby
Serves 4-6 people
Ingredients
Dutch Baby
3 eggs, room temperature
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon lemon zest, optional
1/4 teaspoon salt
1/2 cup all purpose flour (64 grams)
1 tablespoon white sugar (13 grams)
1/3 cup of Icelandic Provisions Lemon extra creamy Skyr, at room temperature (84 grams)
2 tablespoons whole milk (30 grams)
3 tablespoon of unsalted butter (60 grams)
Whipped Lemon Skyr Cream
1/3 cup of Icelandic Provisions Lemon extra creamy Skyr, at room temperature (84 grams)
1/4 teaspoon of vanilla bean paste or vanilla extract
1 -2 tablespoons of powdered sugar (8-20 grams)
2-4 tablespoons of cold heavy cream (30 to 60 grams)
Lemon zest, optional
Serving Suggestions
1 - 2 cups of your favorite seasonal summer fruit (Nectarines, Plums, Blackberries etc.)
Powdered sugar for dusting
Maple syrup for serving
Method
Leave all wet ingredients (eggs, skyr, milk and butter) for Dutch baby out for at least 20 minutes to ensure that they are at room temperature.
Note: Using room temperature ingredients ensures that the Dutch baby puffs and fluffs up and big and tall!
Once the 20 minutes pass go ahead and preheat the oven to 425 degrees and place a 9 to 10 inch bake safe pan in your oven as it preheats.
Note: A scorching hot pan is key to get tall puffy edges on your Dutch baby.
While the pan heats up, vigorously whisk room temperature eggs, vanilla paste and lemon zest until very well beat, no streaks of egg should remain.
Note: In each step, make sure you whisk the batter well. Whisking well creates bubbles which help the Dutch Baby rise. Alternatively, you use a blender instead of whisking. to ensure it is well beat.
Once the egg mixture is combined, whisk in salt, all purpose flour and white sugar until lump free, smooth and bubbles begin to form in the corners.
In a separate bowl, combine the lemon skyr and milk and whisk until you get a mixture that looks like thick buttermilk and pour it to the rest of the batter. Vigorously whisk the batter until it is combined and has a runny consistency similar to crepe batter. Let the batter rest for 10 minutes.
Note: Resting the batter also gives the gluten in the flour a chance to absorb the liquid in the batter.
Once the oven is preheated, pull the hot pan out and place 3 tablespoons of room temperature butter and rub it around every corner of the pan so it coats all sides of the pan.
Note: Swirling the butter all over the pan, especially the edges, helps the Dutch baby puff and rise in the oven. You can use a fork or pastry brush to help you.
As soon as the butter is fully melted, pour your batter directly into the pan and place it back into the oven.
Let the Dutch baby bake for about 10 minutes or until puffy and golden, once the Dutch baby starts to get a little golden, reduce the oven temperature to 300 degrees and let it bake for another 5 minutes.
While your Dutch baby bakes up, work quickly to make your whipped lemon skyr cream. Whip the skyr, cold heavy cream, vanilla paste powdered sugar and lemon zest in a clean, preferably cool, bowl with an electric blender or whisk until the mixture is light and fluffy, about 3-5 minutes.
Note: Add more cold heavy cream as needed to get a lightly whipped texture.
Get all your toppings ready (fruit, maple syrup, powdered sugar and whipped lemon skyr cream) so you can assemble your Dutch baby as soon as your Dutch baby comes out of the oven.
Once the Dutch baby is all golden and puffed, pull the Dutch baby out of the oven and top it with the lemon skyr whipped cream, maple syrup, nectarine slices, and a shower of powdered sugar. Slice and serve!