Ingredients

1 cup TJ’s Heavy Cream

1 jar TJ’s Authentic Lemon Curd

2 cups of your favorite TJ’s berries, if using strawberries, slice in half

¼ cup & 1 tablespoon TJ’s Organic Cane Sugar, divided

2 tablespoons juice from 1 TJ’s Lemon

½ cup TJ’s Whole Milk

3 TJ’s Eggs

1 teaspoon TJ’s Sea Salt

½ cup TJ’s Unbleached Enriched All-Purpose Flour

4 tablespoons TJ’s Unsalted Butter Quarters

Organic Powdered Sugar, for sprinkling

TJ’s Organic Fresh Mint, for garnish

Directions

Prepare the Lemon Cream & Berries: In a medium-sized bowl, use a whisk or electric mixer to whip heavy cream until soft peaks form. Gently fold lemon curd into the whipped cream with a rubber spatula. Cover and refrigerate until ready to serve. In a separate medium-sized bowl, add berries, ¼ cup sugar and lemon juice. Toss to combine and let sit for at least 15 minutes.

Prepare the Dutch Baby Pancake: Place 10-inch cast iron pan in cold oven, then heat your oven to 425° F. Combine milk, eggs, salt, remaining tablespoon of organic cane sugar, and flour in blender and blend on high speed until the mixture is smooth. Carefully remove the hot cast iron pan and place on a flat, heat resistant surface. Add butter to pan and swirl around the bottom and sides of the pan. Quickly and carefully pour the batter into the pan and return the pan to the oven. Bake for 12-15 minutes, until the pancake is golden brown and has puffed up.

To Serve: Top warm Dutch baby pancake with lemon cream and sugared berries. Sprinkle with powdered sugar and mint leaves to garnish.