3 tbsp unsalted butter, divided
3 large eggs
2/3 cup milk
2/3 cup all purpose flour
1 tbsp granulated sugar
½ tbsp vanilla extract
Pinch of cinnamon
Pinch of cardamom
Pinch of salt
Lemon Blackberry Curd, for serving (recipe below)
Fresh Driscoll’s Blackberries, for serving
Preheat the oven to 400˚F. Add 1 tbsp of the butter to a 10 inch cast iron skillet, then place in the oven for 10 minutes. Melt the remaining two tablespoons of butter and set aside.
Meanwhile, add the eggs, milk, flour, sugar, vanilla, salt and melted butter to a quart sized mason jar. Add the lid and seal tightly. Shake the contents vigorously until well blended.
Once the pan has preheated remove it from the oven and add the batter to the center of the pan and place back in the oven to bake for about 20 minutes or until the center is puffy and the edges are crisp.
Serve with lemon blackberry and curd and extra fresh blackberries.
Lemon Blackberry Curd
makes about 1 1/2 cups
1 6 oz container Driscoll’s Blackberries
Zest from 3 large lemons
½ cup lemon juice
¾ cup sugar
5 egg yolks
Pinch of salt
5 tbsp unsalted butter, at room temperature
Add blackberries and lemon juice to a small saucepan and set over medium heat. Cook until the blackberries begin to pop and the liquid begins to bubble, about 5 minutes. Set a fine mesh strainer over a mixing bowl and strain the blackberry and lemon juice into the bowl, pressing down of the berries with the back of a spoon to get every last bit of berry.
Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Remove the bowl and add the blackberry lemon mixture, lemon zest, egg yolks and whisk until smooth. Place the bowl back on top of the pot of simmering water and continue whisking constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined.
Let cool, then place in the refrigerator for at least 2 hours before using.