Cardamom Apple Dutch Baby
It’s easy, it’s made of things you have in your fridge, and it’s on the table in 30 minutes. This dependable Cardamom Apple Dutch Baby recipe is sure to become a weekend breakfast favorite!
Hey there, guess what I finally bought for myself? A cast iron skillet! Girl, you write a food blog and you didn’t even have a cast iron skillet until now? Yes. Alright? It’s true. It’s one of those kitchen items that I always knew I wanted, and didn’t really have any reason not to buy, except for that I kept forgetting. Over and over. For years. Other items in this category include tongs, a meat thermometer, ice trays, a salad bowl, waffle iron, and one of those forky noodle scoops.
I managed to do without the skillet for so long because I do have a cast iron grill pan (which I have, admittedly, baked weirdly-shaped focaccia in, with surprising success) and an enameled cast iron dutch oven which does pretty much everything well. Everything, except, be photographed well with an apple dutch baby inside (too deep for that).
So I’ve been wanting to share this recipe with you for practically ever, and now I finally am checking it off my list! Let’s talk about it. Dutch baby, which also goes by German Pancake (less cute), is a crusty, eggy, puffy, custardy delight that is a snap to whip up any weekend morning. It’s just a simple egg-milk-flour batter, which is poured into a hot pan of melted butter, and then baked in the oven for about a half-hour. It poofs like a souffle while the edges crawl up the sides and form a beautiful crispy crust, and then it deflates when you take it out to cool. Just like any pancake, it’s dreamy with just about any fruit, though I think it lends itself to apples the best. Adding fruit to the equation inhibits rising to the middle somewhat, and instead forms a sort of custard around the fruit, kind of like clafouti. I love that part.
I flavor the apples with cardamom as they soften in the skillet, but go ahead and use cinnamon if you’d rather. Or nutmeg. Or both!
Any way you make it, be sure to top with all the usual pancake-suspects: maple syrup, powdered sugar, and plenty of butter! On its own, this will feed two people happily, but if you side this with some bacon and hashbrowns or other breakfast-delights, it’ll feed four.
- 2 medium granny smith apples, peeled, cored, and sliced 1/4" thick
- 4 T. butter, divided
- 1/4 t. ground cardamom
- 1/2 c. flour
- 1/4 t. salt
- 3 large eggs
- 2/3 c. milk
- 1/2 t. vanilla extract
- Preheat oven to 425F degrees.
- Melt 1 T. butter in a 10" cast iron skillet (or other oven-proof skillet) over medium heat. Add apples and cook for 3 minutes, stirring occasionally.
- Meanwhile, thoroughly whisk together the flour, salt, eggs, milk, and vanilla in a mixing bowl. Set aside.
- When the apples have begun to soften, add the cardamom and toss to distribute. Drag apples to the edges of the pan, leaving space in the middle. Add remaining 3 T. butter and melt. Toss apples to coat with butter, then arrange evenly on bottom of skillet.
- Pour batter over apples and place skillet in preheated oven. Bake 20-25 minutes, or until center is puffed and set.