Dutch Baby Pancakes

Pre-heat oven to 425 degrees F (220 degrees C).

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.

Whisk again for 1 minute to incorporate as much air as possible, we want lots of bubbles!

Place an 8-inch oven-safe skillet on the stove on medium-high heat. Add Unsalted Butter (2 Tbsp).

Once the butter has melted and is bubbling. Slowly pour half the batter into the center of the plan.

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.

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.

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.

Once the pancake is done, pull it out of the oven and top with Fresh Strawberries (8), Fresh Blueberry (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!