Chai tea dutch baby topped with blueberries, mint, and lemon whipped cream

Chai tea dutch baby topped with blueberries, mint, and lemon whipped cream

We gardened all day and were absolutely exhausted when we rolled in the house a little after 1900. So, today’s recipe is the only real meal we had: brunch.

Ingredients:

• 1 cup flour
• 1 cup ROOM TEMPERATURE whole milk or whipping cream
• 4 eggs
• 3 T sugar (we used 1 T truvia)
• 1 tsp vanilla
• 1 T Trader Joe’s chai mix
• pinch of salt
• 4 T melted butter
• 1/2 of your favorite fresh berries
• 8 mint leaves
• 1/4 lemon

The How To:

1. Preheat your oven to 475 degrees.
2. Heat a cast iron pan on medium heat with two tablespoons of your melted butter until it gets frothy.
3. In a blender, mix your eggs and milk until frothy. Add all other ingredients and blend again.
4. Add the batter to the cast iron and bake for 18 minutes.
5. While the pancake is baking, make your whipped cream in a blender by mixing whipping cream until it forms stiff peaks. Zest 1/4 lemon into the whipped cream and pulse one more time.
6. Serve with berries, mint, and whipped cream.

So, what’s it cost?

• 1 cup flour: $.10
• 1 cup ROOM TEMPERATURE whole milk or whipping cream: $.56
• 4 eggs: $.64
• 3 T sugar (we used 1 T truvia): $.10
• 1 tsp vanilla: $.10
• 1 T Trader Joe’s chai mix: $.10
• pinch of salt: $.40
• 4 T melted butter: $.50
• 1/2 of your favorite fresh berries: from the garden
• 8 mint leaves: from the garden
• 1/4 lemon: $.10

Total cost is $2.60, or $.87/person