Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby
This delicious Dutch baby is a great way to feed a small group! Use a high-powered blender to mix the batter (eggs through vanilla extract on the list), and this comes together even faster.
Keyword: apple, pancake
Author: Beth Cato
3large eggsroom temperature
2/3cupmilkor half & half or almond milk
1/2teaspoonpure vanilla extract
1medium appleGranny Smith or Gala work well, cored, peeled, sliced into thin wedges
Place butter in a saucepan; a light-bottomed pan makes it easier to prevent overcooking. Heat on medium, swirling occasionally to distribute the butter. Butter will begin to foam, and the color will change from lemony to golden to brown. At that point, it should emit a nutty aroma. That means it's done! Immediately remove from heat and pour butter into a bowl to cool.
Preheat oven at 450-degrees and place a 10-inch cast iron skillet to heat up as well.
In a bowl, stir together the sugar and cardamom.
In a large bowl, beat the eggs on medium-high until they are pale and frothy. Add the flour, salt, milk, vanilla, and a heaping tablespoon of the cardamom-sugar. Beat everything until it's smooth, though expect the batter to be thin.
Using a potholder, pull the skillet from the oven. Pour in the brown butter and apple slices, stirring a few times to coat the fruit and pan. Spread the apple pieces into a fairly even layer across the bottom and pour the batter over it. Immediately return skillet to oven.
Bake for 18 to 22 minutes, until the Dutch Baby is puffed and golden. Sprinkle a couple more tablespoons of the cardamom-sugar on top. Serve immediately.