Take one Meyer lemon and cut in half lengthwise. Cut each of those halves in half and thinly slice the lemon into triangles, removing any seeds. Place in a sauce pan or skillet. Juice the other Meyer lemon and add to the pan along with the maple syrup. Heat over low heat while making the dutch baby.
Combine eggs, milk, maple syrup, flour, and salt in a blender. Pulse until combined.
On the stop top, melt butter in a 10" oven-proof skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
Serve with the Meyer lemon slices (see note).
Reviews
Dan Dan the cooking man on 2015-04-05 (5 stars): Amazing! We make this on a weekly basis. So simple and yet so much character. Good for the abundance of citrus here in AZ in the spring. And yes, the Chemex (or Aeropress) comes out for the party.
