Cardamom Apple Dutch Baby ~ Giant skillet pancake, also known as a German pancake, is quickly made and cooked in a cast-iron skillet with fresh apples, and cardamom, turning the regular into decadence.
What is a Dutch Baby?
A Dutch Baby is one of several names that this simple dish has been called. You might know it as a German pancake. Some call it a bismarck. It’s even been called a lazy-man’s popover. I think it might get its latter name because you whip it all up, toss it in a skillet, bake it, and then when it comes out it is all fluffy and big.
However, mere seconds after it is out of the oven and begins to rest, it starts to fall. This is normal, so no fretting.
What does a Dutch Baby Taste Like?
After coming out of the oven and resting for a nanosecond, it will fall. If you manage to snag a bite while it it still fluffy, it will have a puffy, airy texture. However, once it collapses, it is like a super-duper thick crepe in texture. It won’t be like your standard Saturday morning griddle pancakes, with that fluffy and near cake-like texture. This will have more of a doughy texture, but don’t be alarmed, it is thoroughly cooked.
Is a Dutch Baby Dessert?
Yes. At least this one is. You can add any sorts of toppings or none at all. I wanted something different for dessert, plus I wanted it to have an air of elegance, so I opted to make a Cardamom Apple Dutch Baby.
I made this in a 12″ cast-iron skillet, it was meant to be cut and served like you would a pizza. It is slightly sweet (and not too obey-gooey), but a small slice will be enough to satisfy even the sweetest of sweet tooth’s.
Dutch Baby Recipe
Cardamom Apple Dutch Baby
Giant skillet pancake, also known as a German pancake, is quickly made and cooked in a cast-iron skillet with fresh apples, and cardamom, turning the regular into decadence
- 3 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 1 1/2 tsp sugar
- 1/2 tsp ground Saigon (Vietnamese) cinnamon
- 1/2 tsp ground cardamom
- 3 tbsp salted butter
- 2 medium apples, cored and thinly sliced
- 2 tbsp lemon juice; fresh
- 3 tbsp salted butter
- 2 tsp dark brown sugar
- 1/4 tsp ground Saigon (Vietnamese) cinnamon
- 1/3 tsp ground cardamom
- Powdered sugar for dusting
Arrange the oven racks to the lower portion of the oven to allow for the pancake to expand.
Preheat oven to 425°F.
Prep the apples, once sliced, toss with fresh lemon juice to prevent browning.
Whisk eggs, milk, flour, vanilla, salt, cinnamon, and cardamom in a medium bowl until smooth. Set aside.
Melt 3 Tbsp. butter over medium heat in a 12” cast iron skillet.
Add apple and slow add in the, cinnamon, cardamom, and brown sugar.
Cook, tossing often, until apples are coated and softened, about 4 minutes.
Transfer to a bowl and set aside.
Wipe out skillet, place it EMPTY in the heated oven until very hot, 8–10 minutes.
Carefully add 3 Tbsp. butter to skillet, rotating to coat bottom and sides, while wearing oven mitts or using hot pads, skillet will be HOT.
Add sautéed apple to center of skillet then the pour batter over the top of the apples, allowing it to spread across the pan.
Bake until the pancake has puffed and is golden brown around the edges and center are set but still custardy, about 12–15 minutes.
Dust with the optional powdered sugar. Serve and enjoy.