Cardamom-Spiced Dutch Baby with Pistachios and Orange-Honey Syrup

Place a 10-inch cast iron skillet on the middle rack of the oven and preheat to 425°F (220°C). Ensuring the skillet is thoroughly heated is the key to a dramatic puff.

In a blender, combine 3 large eggs, 0.75 cup whole milk, 0.75 cup all-purpose flour, 1 tsp granulated sugar, 0.5 tsp ground cardamom, and a pinch of salt. Slice 0.5 vanilla bean lengthwise, scrape out the seeds, and add them to the blender. Blend on high for 30 seconds until completely smooth and frothy.

Wash the navel orange. Use a microplane to zest half of the orange (about 0.5 tsp) and set aside. Squeeze the juice from the entire orange into a small saucepan (aiming for about 0.3 cup).

Add 0.25 cup honey and 0.25 tsp ground cinnamon to the saucepan with the orange juice. Bring to a gentle simmer over medium heat for 5-7 minutes until the syrup thickens slightly. Stir in the reserved orange zest and remove from heat.

Place 0.25 cup raw pistachios in a small dry pan over medium heat. Toast for 3-4 minutes, shaking frequently, until fragrant and lightly browned. Transfer to a cutting board and roughly chop.

In a chilled bowl, whisk 0.5 cup heavy cream with 1 tsp of the powdered sugar until soft peaks form. Set aside in the refrigerator.

Carefully remove the hot skillet from the oven using a heavy oven mitt. Add 3 tbsp unsalted butter to the skillet and swirl until melted and starting to foam, but not browned.

Immediately pour the batter into the center of the skillet. Do not stir. Return the skillet to the oven and bake for 18-20 minutes until the pancake is tall, puffed, and deep golden brown on the edges.

While the Dutch baby bakes, wash the 4 sprigs of fresh mint, pat dry, and pick the leaves from the stems.

Remove the Dutch baby from the oven. It will begin to deflate slightly—this is normal. Drizzle half of the orange-honey syrup over the center.

Scatter the chopped pistachios and fresh mint leaves over the top. Use a fine-mesh sieve to dust the remaining 1 tbsp powdered sugar over the entire dish.

Slice into wedges and serve immediately with a dollop of the whipped cream and the remaining syrup on the side.