This recipe comes from Martha Stewart Living, October 2016. Dutch baby is a type of pancake, but it’s crispy edges give it enough of a pie vibe to make it a fantastic dessert, too!
It is a lovely brunch recipe or an easy dessert, just top it with whipped cream!
- 4 tbsp. Unsalted Butter
- 1/3 c Granulated sugar
- 1/4 tsp. Ground Cardamom
- 3 Large eggs at room temperature
- 1/2 c AP flour
- 1/2 tsp. Salt
- 2/3 c Milk (I used 2%, but whole milk is good, too!)
- 1/2 tsp. Pure vanilla extract
- 1 Large Granny Smith Apple, cored and sliced into 1/4" wedges
- Unsweetened or sweetened Whipped cream or sour cream for serving, if desired
- Preheat oven to 450F, with a 10" cast-iron pan.
- In a small saucepan or sauté pan, brown the butter, by melting it over medium-high heat. Once it is boiling, reduce the heat to medium. It will begin to foam. Continue cooking. Stir occasionally, scraping the bottom of the pan, until foam subsides. The milk solids, which are brown specks, will sink to the bottom and the butter will become dark golden with a nutty aroma. When this happens, remove from heat and transfer to a heatproof bowl. This process should take 2-7 minutes total.
- In a small bowl, mix together sugar and cardamom. Separately, with a hand mixer or blender on medium-high, mix eggs until frothy and pale, about 2 minutes. Add flour, salt, milk, vanilla and 1T of the cardamom-sugar mixture. Continue to beat until smooth.
- Carefully remove the skillet from the oven. Add the brown butter and the apple slices. Stir until the slices are evenly coated then arrange into a single layer. Pour the finished batter into the skillet. Bake 20-25 minutes. The resulting Dutch baby should be puffy, crisp on top, and golden brown on the edges and some golden brown areas in the middle. This takes 20-25 minutes. Serve with whipped cream or sour cream., sprinkling with the remaining cardamom sugar.