Add 2/3 cup of all-purpose flour in a large bowl, 2/3 cup half-and-half or whole milk, three fresh eggs, 1 tbsp pure vanilla extract, and 1 to 2 tbsp granulated sugar.

Now, use a whisk and mix it all up until it is smooth and lump-free.

Preheat the oven to 425°F; place a large cast iron skillet on the center rack.

When the skillet is hot, take it out and brush the inside with 2 tablespoons of melted butter.

Pour in the batter, and place the skillet back inside. Bake for 20 minutes.

Remove and top with sugar-dusted blueberries (1 c North Bay Produce blueberries + ⅓ c granulated sugar, mix well), homemade lemon whipped cream, chopped praline pecans, and fresh sweet basil.

Dust with a tablespoon of powdered sugar and maybe a drizzle of pure maple syrup.

Serve.

Chill the mixing bowl and wire whisk attachment in the freezer for at least 15 minutes.

Add the whipping cream and sugar and mix on medium-high until the whipped cream forms stiff peaks.

Add the lemon zest and juice, whip for 20 seconds, and voilà! There you have it!