with Balsamic Strawberries and Whipped Mascarpone Cream Paired with Private Reserve Chardonnay
Brunch with Beringer
If you're in search of a simple yet impressive recipe for entertaining, look no further than the Dutch baby pancake. This delightful dish combines ease of preparation with a puffy, golden finish that's sure to impress your guests. We've put a modern spin on the foolproof New York Times batter recipe by infusing it with warming cardamom to complement the vanilla and ginger notes of Beringer 2022 Private Reserve Chardonnay. The whipped mascarpone brings a burst of citrus, while the macerated berry toppings add a delightful touch of acidity. You can prepare the berries, mascarpone whip, and batter in advance, but be sure to bake off the pancake immediately before serving to savor its fresh, warm goodness.
Ingredients
Whipped Lemon Mascarpone
- 1 cup heavy whipping cream
- ½ cup mascarpone
- 2 tablespoons sugar
- 1 teaspoon almond (or vanilla) extract
- 1 tablespoon lemon zest (from 1 large lemon)
Dutch Baby
- ½ cup whole milk, at room temperature
- 1 tablespoon sugar
- 3 eggs, at room temperature
- ½ cup all-purpose flour
- ½ teaspoon cardamom (or cinnamon)
- 4 tablespoons butter
Balsamic Strawberries
- 2 pints fresh strawberries, hulled and thinly sliced
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 425℉.
- For the mascarpone whipped cream: add the cream, mascarpone, sugar, almond extract, and lemon zest to a bowl. Use a hand mixer, starting on low and gradually increasing the speed to medium-high, beat until stiff peaks form, 1-2 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
- Make the batter: Add the milk, eggs, sugar, and cardamom to a blender and puree until completely smooth. If making ahead, store the batter in an airtight container and refrigerate up to overnight. Let come to room temperature before proceeding and whisk to recombine.
- To finish the pancake: add the butter to a 10-inch cast-iron skillet and transfer to the oven. As soon as the butter has melted (2-3 minutes), carefully pull the pan from the oven, brush sides of the skillet with some of the melted butter, and add batter to the pan. Return to the oven and bake for 15-20 minutes, or until golden and puffed. Reduce the temperature to 300℉ and continue to bake for 5 minutes more.
- While the dutch baby is in the oven, combine the strawberries in a bowl, sprinkle with the sugar, balsamic vinegar, and thyme. Gently mix to combine and set aside for 15 minutes or up to 2 hours.
- When the dutch baby is ready, slice and serve with whipped mascarpone and berries on the side.
2022 Private Reserve Chardonnay
This Chardonnay is vibrant, luscious, and full-bodied, a delightful example of Napa Valley expression. On the nose, perfumed white floral notes of honeysuckle and citrus blossom aromas leads to a creamy mouth-enveloping palate with layered flavors of pomelo, pineapple, and mango. Balanced oak offers hints of vanilla and ginger spice, while golden delicious apple and brioche toast enhance the experience. A hint of minerality compliments the fruit-forward character, all leading to a lovely, mouthwatering, and crisp, refreshing finish with length and depth.
