My Vermont Table
Recipes for All (Six) Seasons
In the summer, Gesine Bullock-Prado’s (My Vermont Table: Recipes for All (Six) Seasons) property is bursting with wild berries, from raspberries to black raspberries to blackberries to thimbleberries to wild strawberries. You’d think, with all this berry madness surrounding her, they’d be knee-deep in those juicy reds and blues and purple-blacks. It’s not to be. As these gems are wild, they belong to the critters (the deer, the bears, the birds); they’re fortunate to get a few bites. However, she can always manage to forage enough to festoon a gorgeous Dutch baby, that magnificent soufflé of a pancake.
Ingredients
SERVINGS: 2-4
- 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 (Gesine uses King Arthur)
- 4 tablespoons (½ stick; 56 g) unsalted butter
- ½ cup scavenged wild berries (wrestle a robin if you have to)
- ¼ cup (28 g) confectioners sugar
Instructions
Place the oven rack in the lowest position and preheat the oven to 425°F. Whisk together the milk, eggs, maple syrup, salt, and cardamom in a large bowl. Sift in the flour and mix until the flour is incorporated. The batter may be a little lumpy.
Melt the butter in a 9-inch cast-iron skillet over medium heat. Pour the batter into the skillet and immediately add the berries.
Bake for 20 minutes, or until the Dutch baby is golden and puffed. Sprinkle with confectioners sugar and serve immediately.
Note: The pancake will deflate pretty quickly. That’s absolutely normal!
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