Dutch Baby
Granulated Sugar	g
Lemon Zest	tsp
Butter	tbsp
Eggs
Milk	ml
All-Purpose Flour	g
Kosher Salt	tsp
Vanilla Extract	tsp
Strawberries	g
Mascarpone
Mascarpone	g
Icing Sugar	g
Vanilla Extract	tsp

1. Preheat the oven to 220 ºC.
2. Wash the lemon under hot water and grate the lemon zest. Wash the strawberries, pat dry, remove the green and slice them.
3. In a bowl, combine the sugar and lemon zest. Toss half of the strawberries with 2 tablespoons of the lemon sugar. Set aside.
4. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain.
5. Melt the butter in a cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Arrange 4-5 sliced strawberries over the batter, then sprinkle with 1-2 tablespoons lemon sugar. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
6. Meanwhile, make the mascarpone. Whip the mascarpone with powdered sugar and vanilla extract in a food processor until smooth and creamy.
7. Serve the Dutch baby with additional lemon sugar, berries, and mascarpone

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