Step 1: Gather all of the ingredients and preheat the oven to 425°F/220°C. 

Step 2: In a medium bowl, add the eggs.

Step 3: Use a hand mixer (or whisk).

Step 4: Whisk the eggs until pale, slightly thickened, and foamy. About 2-3 mins.

Step 5: Add the milk, ground cardamom, vanilla sugar, vanilla extract, salt, and a pinch of nutmeg.

Step 6: Whisk until combined.

Step 7: Add the flour.

Step 8: Whisk until smooth.

Step 9: If you made a batch of thick-cut bacon, add the optional ¼ tsp bacon fat.

Step 10: Whisk to combine then let rest.*

*NOTE: Letting the batter rest for 20-30 mins allows the flour to fully hydrate and the gluten to relax, helping create a tender, custardy center while still allowing the Dutch baby to puff dramatically in the oven.

Step 11: While the batter rests, place a 10-inch cast iron skillet in the preheated oven and heat for 20 mins.

Step 12: Remove the skillet from the oven and add the butter.

Step 13: Tilt the skillet until the butter is fully melted.

Step 14: Pour the batter into the skillet.

Step 15: Evenly scatter the pearl sugar over the batter immediately after pouring.

Step 16: Place the skillet in the preheated oven.

Step 17: Bake for 18-20 mins (do not open the oven during baking), until puffed and lightly browned.

Step 18: Remove from the oven and gently swirl the skillet to redistribute the butter. Let rest for 15 mins to finish setting.

Step 19: Lightly sprinkle with powdered sugar then serve with lingonberry jam alongside thick-cut bacon.