This custardy pancake has caramelized edges that work amazingly well with fresh berries, jam, date syrup, and whipped cream. Every bite is unique with different textures and flavor notes!
Total Time
30min
5.0
1 Rating
Author: Milk & Cardamom
Servings:
2
Ingredients
Dutch Baby Pancake
•
3
Eggland's Best Classic Eggs
, room temperature
•
1/2
cup
All-Purpose Flour
•
3/4
cup
Milk
, room temperature
•
1 1/2
Tbsp
Granulated Sugar
•
1
tsp
Baking Powder
•
1/4
tsp
Salt
•
1
tsp
Vanilla Extract
•
1
Lemon
, zested
•
2
Tbsp
Unsalted Butter
Cardamom Whipped Cream
•
1/2
cup
Heavy Cream
•
1
Tbsp
Powdered Confectioners Sugar
•
1
tsp
Ground Cardamom
Toppings
•
8
Fresh Strawberries
, halved
•
1/3
cup
Fresh Blueberries
•
to taste
Powdered Confectioners Sugar
•
to taste
Date Syrup
•
to taste
Blackberry Jam
Cooking Instructions
1.
Pre-heat oven to 425 degrees F (220 degrees C).
2.
Add Eggland's Best Classic Eggs (3), All-Purpose Flour (1/2 cup), Milk (3/4 cup), Granulated Sugar (1 1/2 Tbsp), Baking Powder (1 tsp), Salt (1/4 tsp), Vanilla Extract (1 tsp), and 1/2 Tbsp of Lemon Zest (1) to a mixing bowl. Whisk together until the batter is completely smooth. Let rest for 10 minutes.
3.
Whisk again for 1 minute to incorporate as much air as possible, we want lots of bubbles!
4.
Place an 8-inch oven-safe skillet on the stove on medium-high heat. Add Unsalted Butter (2 Tbsp).
5.
Once the butter has melted and is bubbling. Slowly pour half the batter into the center of the plan.
6.
Carefully place the skillet onto the middle rack of the oven. Bake for 12-15 minutes or until it is nice and puffy and golden brown.
7.
While the Dutch baby pancake is baking, make the whipped cream. Add Heavy Cream (1/2 cup), Powdered Confectioners Sugar (1 Tbsp), and Ground Cardamom (1 tsp) to a small mixing bowl.
8.
Use a hand mixer to whisk the cream until you get stiff peaks. This should take about 3-5 minutes. Place in refrigerator until ready to use.
9.
Once the pancake is done, pull it out of the oven and top with Fresh Strawberries (8), Fresh Blueberries (1/3 cup), a dollop of cardamom whipped cream, and Blackberry Jam (to taste). Dust with Powdered Confectioners Sugar (to taste) and lemon zest. Drizzle a little Date Syrup (to taste) on top and enjoy!
Author's Notes
Yields two 19-inch pancakes.
Nutrition Per Serving
CALORIES
666
FAT
40.2 g
PROTEIN
17.0 g
CARBS
57.1 g
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