Thursday, October 13, 2016

Dutch Babies: the Principle (plus apple cardamom option)

Apple cardamom Dutch-baby.


Presented here is the most basic, serviceable version of a German pancake/Dutch baby, with a fully elaborated apple cardamom version (inspired by Jami waving a photo of such a thing at me from her phone, and rather than reading the recipe I thought, "oh, I can do that." So I did.).

The Principle (as a ratio per 2 eggs)
  • 2 eggs : flour 1/3 cup : milk 1/3 cup
  • butter 1-1 ½ tbsp per egg
  • some salt
  • some vanilla extract
Ingredients for Apple Cardamom Dutch Babies
  • 6 eggs, room temperature
  • 1 cup flour
  • 1 cup milk
  • pinch of salt
  • 1 tsp vanilla extract
  • 4-6 cardamom pods, husks removed, seeds ground 
  • ½-1 apple, thinly sliced
  • ¼ cup (½ stick) butter
Equipment
  • mixing bowl
  • whisk
  • 10 inch cast iron skillet
1. Preheat oven and skillet to 415˚F/213˚C.
2. Whisk flour into eggs until fully incorporated.
3. Add salt, cardamom, and vanilla extract.
4. Slowly whisk in milk.
5. Melt butter in preheated skillet.
6. Scatter apple slices in melted butter.
7. Pour batter over apples (they'll float).
8. Bake for 15 minutes.
9. Serve with powdered sugar, or maple syrup, or both, or jam, or anything really.

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