For that twiddle-my-fingers-while-the-weather-gets-better transition thyme.

INGREDIENTS

GROUP A: DUTCH BABY PANCAKE

• 2 small eggs, or 1 large egg

• 4 tbsp AP flour

• 2 tsp granulated sugar

• 1/2 tsp vanilla extract

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cardamom

• 1/4 cup milk

• 1 1/2 tsp butter

GROUP B: THYME SYRUP

• 2 sprigs of fresh thyme

• 2 tbsp maple syrup

• 1 tsp whole black peppercorns

• 1 tbsp water

GROUP C: GARNISHING

• 3/4 cup grapes, sliced lengthwise

• 1 tsp powdered sugar

METHOD

• Place a cast-iron or any oven-safe skillet on the middle rack of an oven and preheat together to 425 F.

• Prepare the batter: Mix all Group A ingredients except the butter, using a blender or a food processor. Ensure that there are no lumps at all. Let the batter rest at room temperature for 20 minutes, so that flour can completely absorb the liquid.

• When the preheat time is up, take out the skillet from the oven and toss the butter in it. Swirl the skillet to coat it evenly with the butter, all the way up its edges too. Pour the batter in and bake the Dutch baby for 15 - 20 minutes, till golden-brown, and puffy in the center.

• While the Dutch baby is baking, prepare the thyme syrup: In a small saucepan, mix all the Group B ingredients and stir on medium-low heat for 2 - 3 minutes. Keep warm on the lowest heat setting while the pancake cooks.

• Top off the Dutch baby with the slices grapes and drizzle the thyme syrup as desired. Dust off with some confectioner’s sugar and enjoy warm, straight from the skillet!