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–+ servings

Cardamom Apple Dutch Baby

Course: Dessert
Cuisine: American Fusion
Servings: 8
Author: Michelle De La Cerda

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 

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Ingredients

Dutch Baby

  • 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

Apple Topping

  • 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

Instructions

  1. Arrange the oven racks to the lower portion of the oven to allow for the pancake to expand.

  2. Preheat oven to 425°F. 

  3. Prep the apples, once sliced, toss with fresh lemon juice to prevent browning.

  4. Whisk eggs, milk, flour, vanilla, salt, cinnamon, and cardamom in a medium bowl until smooth. Set aside.

  5. Melt 3 Tbsp. butter over medium heat in a 12” cast iron skillet. 

  6. Add apple and slow add in the, cinnamon, cardamom, and brown sugar.  

  7. Cook, tossing often, until apples are coated and softened, about 4 minutes. 

  8. Transfer to a bowl and set aside.

  9. Wipe out skillet, place it EMPTY in the heated oven until very hot, 8–10 minutes. 

  10. 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. 

  11. Add sautéed apple to center of skillet then the pour batter over the top of the apples, allowing it to spread across the pan. 

  12. Bake until the pancake has puffed and is golden brown around the edges and center are set but still custardy, about 12–15 minutes.

  13. Dust with the optional powdered sugar. Serve and enjoy.