Ingredients
Scale
Dutch Baby Pancake
- 3 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
- 1/2 tbsp lemon zest
- 2 tbsp unsalted butter
Cardamom Whipped Cream
- 1/2 cup heavy whipping cream, cold
- 1 tbsp powdered sugar
- 1 tsp ground cardamom powder
Toppings
- 8 strawberries, halved
- 1/3 cup blueberries
- Just Date Syrup
- Happy Girl Farm Blackberry Lemon Summer Jam
- lemon zest
Instructions
- Pre-heat oven to 420°F.
- Add eggs, flour, milk, granulated sugar, baking powder, salt, vanilla extract, and lemon zest to a mixing bowl. Whisk together until the batter is completely smooth. Let rest for 10 minutes. Then whisk 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 butter. 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 cold heavy whipping cream, powdered sugar, and cardamom powder to a small mixing bowl. Use a handmixer to whisk the cream until you get stiff peaks. This should take about 3-5 minutes.. Be careful not to overmix, you’ll end up with butter instead! Place in refrigerator until ready to use.
- Once the pancake is done, pull it out of the oven and top with strawberries, blueberries, a dollop of cardamom whipped cream and blackberry lemon summer jam. Dust with powdered sugar and lemon zest. Drizzle a little Just Date Syrup on top and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
