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. Using room temperature ingredients ensures that the Dutch baby puffs and fluffs up and big and tall!
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.
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.
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.
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.
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!