- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This extra-large fluffy Dutch baby pancake doubles as breakfast or dessert. I love serving it family-style, piled high with cinnamon apples. If you do not have cardamom, substitute with more cinnamon or add a pinch of freshly grated nutmeg.
Since ovens can vary slightly in temperature, checking the Dutch baby after 15 minutes of baking is a good idea. If the sides are puffed and beginning to turn brown, you might want to reduce the oven temperature a few minutes earlier. We like the tips of the sides to be dark brown but not burned.
Ingredient:
- Dutch Baby Pancake
- 3 large eggs
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (120ml) milk
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3 tablespoons butter
- 2 lemon wedges
- Powdered sugar for topping
- Cinnamon Apples
- 2 medium apples, cored and thinly sliced
- 1 tablespoon butter
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
