Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1/2 cup (65 grams) all-purpose flour
  • 1/2 cup (120 ml) milk
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 3 tablespoons butter
  • 2 lemon wedges
  • Powdered sugar for topping
  • 2 medium apples, cored and thinly sliced
  • 1 tablespoon butter
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

Instruction

  • Position an oven rack in the lower third of the oven with ample room above it for the pancake to rise above the skillet. Heat oven to 425 degrees F.
  • Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender.
  • Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Slide into the oven and bake until puffed and golden, about 16 to 20 minutes. Turn the oven temperature down to 300 degrees F and cook for an extra 5 minutes so that it sets completely.
  • While the Dutch baby cooks, melt butter in a wide skillet over medium heat. Toss in the apples, sugar, cinnamon, and cardamom. Cook, tossing them around the pan, until desired softness. We cook 5 to 8 minutes until the apples are tender, but still have a crunch.
  • Pile the apples in the middle of the Dutch baby. Then serve family-style with a squeeze of fresh lemon and a dusting of powdered sugar.