Kamut Dutch Baby with Strawberries and Thyme

Directions

1. Whisk together the flour and salt in a small bowl. Add the milk, honey, zest, and vanilla to a medium bowl and whisk well until the honey is dissolved.
2. In a large bowl, lightly whisk the eggs to blend. Gradually pour in the milk mixture and whisk vigorously to combine, about 1 minute. Sprinkle the flour mixture across, in a few additions, while gently whisking until smooth; then beat vigorously for about 20 seconds. Cover with plastic wrap or with a plate and set aside for 1 hour. (Or chill overnight; batter may darken. Remove from the fridge when you preheat the oven).
3. Position a rack in center of oven and place a 10-inch cast-iron skillet on it. Preheat oven to 425° F for about 15 minutes.
4. Using thick oven mitts, carefully remove the hot skillet. Add the butter and tilt the pan to coat the bottom. Briefly but thoroughly re-combine the batter, whisking vigorously, and pour it into the center of the skillet.
5. Bake until the pancake puffs up all around, turns light golden brown—and its center is just set, about 17 minutes.
6. Meanwhile, add the berries to a small bowl, drizzle with the honey and 1 teaspoon of the lemon juice. Stir, and set aside for juices to draw.
7. Have a serving plate at the ready. Carefully remove the skillet, wearing oven mitts. Use a flat spatula to slide the Dutch Baby onto the plate. Immediately add the berries to the center, drizzle on some or all of the remaining 1 tablespoon lemon juice and garnish with the thyme. Dust thickly with confectioners’ sugar, cut into wedges, and serve at once.