Martha Stewart Apple-Cardamom Brown-Butter Dutch Baby

Martha Stewart apple-cardamom brown-butter Dutch baby is a puffy, crisp-edged oven pancake with tart Granny Smith apples, nutty brown butter and cardamom sugar that comes together in 40 minutes. It's an easy skillet breakfast for brunch, weeknight dinner or holiday mornings, and it's made in one cast iron pan.

Brown the butter until it smells nutty and the milk solids turn into brown specks on the bottom of the pan. Pull it too early and you lose the toasty flavor that makes this Dutch baby special.

Martha stirs a spoonful of cardamom sugar right into the batter, then sprinkles more on top the second it leaves the oven. That way the spice flavors every bite instead of sitting only on the surface, and a spoonful of sour cream on the side cuts the sweetness.

Martha Stewart Apple-Cardamom Brown-Butter Dutch Baby

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

340

kcal

A thin batter poured over buttery apples in a screaming-hot skillet puffs up with crisp, golden edges and a soft, custardy center. Cardamom sugar on top melts into the warm surface, and the sour cream adds a cool, tangy finish.

Ingredients

• 4 tablespoons unsalted butter
  

• 1/3 cup sugar
  

• 1/4 teaspoon ground cardamom
  

• 3 large eggs, room temperature
  

• 1/2 cup unbleached all-purpose flour
  

• 1/2 teaspoon kosher salt
  

• 2/3 cup whole milk, room temperature
  

• 1/2 teaspoon pure vanilla extract
  

• 1 Granny Smith apple, cored, peeled, and cut into ¼-inch wedges
  

• Sour cream, for serving
  

Directions

• Heat the skillet: Preheat the oven to 450°F with a 10-inch cast-iron skillet on the center rack. That way the pan is blazing hot when the batter goes in.
• Brown the butter: Melt 4 tablespoons unsalted butter in a medium saucepan over medium-high heat. When it boils, reduce the heat to medium and simmer until foamy.
• Cook until nutty: Keep cooking, stirring occasionally and scraping the bottom of the pan, until the foam subsides and the butter turns golden brown. It takes 2 to 7 minutes, and the milk solids will sink as brown specks, so move it to a heatproof bowl right away.
• Make the cardamom sugar: Stir together 1/3 cup sugar and 1/4 teaspoon ground cardamom in a small bowl. Set it aside for the batter and the finish.
• Mix the batter: Beat 3 large room-temperature eggs in a large bowl on medium-high for about 2 minutes, until pale and frothy. Add 1/2 cup flour, 1/2 teaspoon kosher salt, 2/3 cup room-temperature whole milk, 1/2 teaspoon vanilla and 1 tablespoon cardamom sugar. Then beat for about 1 minute until smooth.
• Coat the apples: Carefully take the hot skillet out of the oven and add the brown butter and the Granny Smith apple wedges. Stir a few times to coat, then spread the apple into a single layer.
• Bake the Dutch baby: Pour the thin batter into the skillet and bake for 20 to 25 minutes. It's ready when it's puffed, crisp on top and golden brown in places.
• Sugar and serve: Sprinkle 2 tablespoons cardamom sugar over the top the moment it comes out of the oven. Cut into wedges and serve with sour cream and the remaining cardamom sugar.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the batter in a blender?

Yes, and it's actually easier. Blend the eggs until pale and frothy, then add the rest of the batter ingredients and puree until smooth. The batter will be thin either way, so don't worry if it looks runny.

Can I use a different apple?

A firm pear works well, and so does a Honeycrisp or Braeburn apple. I'd stay with something tart or firm, since Granny Smith holds its shape at 450°F and balances the sweet cardamom sugar.

Why did my Dutch baby not puff up?

Cold eggs or milk and a pan that wasn't hot enough are the usual causes. Use room-temperature eggs and milk, and let the skillet heat for the full oven preheat so the batter sizzles when it hits the pan.

Do I have to use a cast-iron skillet?

A heavy oven-safe skillet is the best choice because it holds heat and gives the crisp edges. If you don't have a 10-inch cast-iron pan, use a similar-sized oven-safe pan, and preheat it just as long.

Can I make it ahead or store leftovers?

It's best eaten right out of the oven, because it deflates as it cools. Leftover wedges keep in the fridge for a day and reheat in a 350°F oven for about 10 minutes, though they won't puff again.