2⁄3 cup all-purpose flour
3 tablespoons sugar
1 meyer lemon (for zest and juice)
1⁄8 teaspoon salt
2⁄3 cup plus 2 tablespoons whole milk, at room temperature
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 scant tablespoon poppy seeds
2 tablespoons (1⁄4 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons confectioner's sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon meyer lemon zest
1. Preheat the oven for 2 to 3 minutes to 400°F. Place a 10-inch cast-iron skillet in the oven to preheat.
2. In a medium bowl, whisk together the all-purpose flour, 3 tablespoons sugar, zest from one lemon (1 teaspoon) and salt. In a measuring cup, measure out the milk. Add the zest from one lemon (1 1/2 tablespoon), eggs and vanilla extract. Whisk until completely combined. All at once, add the wet ingredients to the dry ingredients and whisk until nearly smooth. A few small lumps are ok. Next, fold in the poppy seeds. The batter will be thin.
3. Carefully remove the hot skillet from the oven and add the butter, and swirl it around until melted. Pour the batter into the skillet, return it to the oven, and bake the pancake for 30 minutes, or until the center is puffed and the edges are golden brown.
4. To make the topping, add the heavy cream, sugar and vanilla extract to a bowl. Using a hand-mixer, whisk together until soft peaks form. Fold in the meyer lemon zest and set aside.
5. When the dutch baby exits the oven it'll stand tall, but will collapse quickly. Not to worry--it'll still taste delicious.
Yields 1 10-inch Dutch Baby