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Description
Read more Fiddlehead Duck Egg Quiche with Gluten Free Crust Vermont Strawberry Shortcake Creamy
Kitchen Garden Pasta Read more Read more Wild Berry Dutch Baby NOTE: The pancake will deflate pretty
quickly. Thatâ€s absolutely normal! In the summer, our property is bursting with wild berries, from
raspberries to black raspberries to blackberries to thimbleberries to wild strawberries. Youâ€d think, with
all this berry madness surrounding us, weâ€d be knee-deep in those juicy reds and blues and purple
blacks. Itâ€s not to be. As these gems are wild, they belong to the critters (the deer, the bears, the birds)
around us and weâ€re lucky if we get a few bites. Even our dogs scarf down more than we do. But I can
always manage to forage enough to festoon a gorgeous Dutch baby, that magnificent soufflé of a pancake
Instructions Place the oven rack in the lowest position and preheat the oven to 425°F. Whisk together milk,
eggs, maple syrup, salt, and cardamom. Sift in flour and mix until incorporated. Melt butter in a 9-inch castiron
skillet over medium heat. Pour batter into the skillet and add the berries. Bake for 20 minutes, or until
the Dutch baby is golden and puffed. Sprinkle with confectioners†sugar and serve. Ingredients ½ cup
(113 g) whole milk 2 large eggs ¼ cup (78 g) pure maple syrup, plus more for serving ½ teaspoon fine
sea salt ½ teaspoon ground cardamom ½ cup (60 g) all-purpose flour 4 tablespoons (½ stick; 56 g)
unsalted butter ½ cup scavenged wild berries (wrestle a robin if you have to) Read more