Cooking Instructions
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Step 1
Pre-heat oven to 425 degrees F (220 degrees C).
Step 2
Add
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 (1)
to a mixing bowl. Whisk together until the batter is completely smooth. Let rest for 10 minutes.
Step 3
Whisk again for 1 minute to incorporate as much air as possible, we want lots of bubbles!
Step 4
Place an 8-inch oven-safe skillet on the stove on medium-high heat. Add
Unsalted Butter (2 Tbsp)
.
Step 5
Once the butter has melted and is bubbling. Slowly pour half the batter into the center of the plan.
Step 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.
Step 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.
Step 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.
Step 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!
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