Dutch Pancakes with Mulberries and Navel Oranges

Ingredients:

2/3 cup of pastry flour

2/3 cup of room-temperature whole milk

1 tbsp. of cane sugar

2 pinches of kosher salt

A good splash of vanilla extract

3 whole eggs at room temperature

For the cast iron:

1 spoonful of slightly salted butter

For garnish:

Meyer lemon juice to taste

Powdered sugar to taste

1 cup of frozen mulberries

5-7 slices of Navel oranges or any other citrus in-season

Method:

Preheat the oven to 425 degrees and place a cast iron pan inside.

Meanwhile, using a blender mix the ingredients for the Dutch Baby pancake.

Mix for 2 minutes on medium speed & allow the pancake mixture to rest for at least 20 minutes.

Remove the cast iron from the oven, add butter, and swirl all around.

Pour the pancake mixture into the pan and place it back in the oven.

Bake for 10-15 minutes, until the pancake mixture has inflated and the edges are nicely browned.

Remove from the oven, dust with powdered sugar, and squeeze some Meyer lemon juice over the Dutch Baby.

Place the mulberries and the sliced citrus in the center of the Dutch Baby.

Serve at once.