eggetariannut-free
midwest
Scalloped Corn Casserole
Creamy, soul-satisfying scalloped corn casserole – comfort food that's kid-approved and delicious!
10 min
244 cal
5gProtein
20gCarbs
16gFat
1Recipes
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Light & fluffy German pancake with tangy lemon & fresh berries - an energy-giving brunch treat!
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Light & fluffy German pancake with tangy lemon & fresh berries - an energy-giving brunch treat!
This midwest dish is perfect for brunch. With 687.69 calories and 11.24g of protein per serving, it's a high-fiber option for your meal plan.
Preheat Oven and Skillet: Place a 10-inch cast-iron skillet on the middle rack of your oven. Preheat the oven to 425°F (220°C). Allowing the skillet to get screaming hot is the key to achieving the dramatic puff.
Prepare the Batter: While the oven preheats, combine the room temperature eggs, milk, flour, granulated sugar, vanilla extract, and salt in a blender. Blend on high for 30-45 seconds, or until the batter is completely smooth and frothy. If you don't have a blender, you can whisk vigorously in a large bowl until no lumps remain.
Melt Butter in Skillet: Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the unsalted butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the entire bottom and up the sides with the melted butter.
Bake the Pancake: Pour the batter into the center of the hot, buttery skillet all at once. Immediately return the skillet to the oven. Bake for 15-20 minutes, without opening the oven door. The pancake is done when it is dramatically puffed, with deep golden-brown, crispy edges and a soft, custardy center.
Serve Immediately: Carefully remove the skillet from the oven. The pancake will begin to deflate almost immediately, which is normal. Dust generously with powdered sugar, squeeze fresh lemon juice over the top, slice into wedges, and serve right away.
Add the granulated sugar and cornstarch to a high-speed blender or spice grinder.
Secure the lid tightly.
Blend on the highest setting for 30-60 seconds, or until a very fine, fluffy powder forms.
Let the dust settle for a minute before opening the lid to avoid a sugar cloud.
Transfer the freshly made powdered sugar to an airtight container.
Store at room temperature until ready to use.
In a large pitcher, combine the fresh lime juice, sugar, kala namak (black salt), regular salt, and roasted cumin powder (if using).
Pour in about 1 cup of the chilled water and stir vigorously for 1-2 minutes, or until the sugar and salts have completely dissolved. This creates a flavorful concentrate.
Add the remaining 3 cups of chilled water to the pitcher and stir well to combine everything.
Taste the nimbu pani and adjust the seasonings if necessary. You may add more sugar for sweetness, lime juice for tartness, or a pinch more salt to balance the flavors.
Fill serving glasses with ice cubes. Pour the prepared nimbu pani over the ice, garnish with fresh mint sprigs and a thin lime slice, and serve immediately for the most refreshing experience.
Prepare the Berries: Gently rinse all berries in a colander under cold running water. Spread them in a single layer on a paper towel-lined tray and pat them very gently to dry completely. Hull the strawberries and cut them into quarters.
Make the Dressing: In a small bowl, add the freshly squeezed lemon juice and honey. Whisk vigorously for about 30-60 seconds until the honey is fully dissolved into the juice, creating a smooth dressing.
Combine Ingredients: In a large, wide serving bowl, add the prepared strawberries, blueberries, raspberries, and blackberries. Be careful not to overcrowd the bowl to allow for gentle tossing.
Dress the Salad: Drizzle the honey-lemon dressing evenly over the berries. Sprinkle the chopped fresh mint on top.
Toss and Serve: Using a large rubber spatula or spoon, gently fold the berries and dressing together with a lifting motion from the bottom of the bowl. Be careful not to mash the delicate raspberries and blackberries. Serve immediately for the best texture, or chill for 10-15 minutes to let the flavors meld.