Dutch baby pancake with cardamom

Recipe

Dough
6 eggs
4 dl milk
¾ dl sugar
2 tsp vanilla sugar
1 tbsp ground cardamom
2½ dl wheat flour
2 tbsp potato starch
½ tsp salt
50 g butter

To serve
Strawberries
Raspberries
Blueberries
Powdered sugar

Beat the eggs with a mixer until fluffy. Slowly pour the milk in a thin stream while continuing to whisk. Then whisk in the sugars, cardamom, flours, and salt. Mix until smooth. Let the batter rest in the bowl for 10 minutes.

Preheat the oven to 225 degrees. Add the butter to a metal baking dish (or Heirol Royal Pearl casserole pan) and place it in the hot oven to warm for 5 minutes. Pour the batter into the dish and return it to the middle rack of the oven. Bake for about 20 to 25 minutes until the pancake rises well and has a beautiful golden color.

Serve immediately, topped with fresh berries and powdered sugar. Use a wooden spoon or spatula to serve. If it isn’t all eaten at once, transfer the baked pancake to another storage container to avoid damaging the non-stick coating.