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Dutch babies with cardamom cherry compote
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These fluffy, puffy pancakes make an impressive treat for breakfast. Save time in the morning by prepping the batter and compote the night before so they’re ready and waiting in the fridge. Cherries are particularly delicious here but interchangeable with whatever berry you have to hand.
400g frozen pitted cherries (or fresh pitted cherries)
½ unwaxed lemon, zest (pared into strips) and juice
¼ tsp almond extract
3 cardamom pods, bashed
40g golden caster sugar, plus 1 tbsp
100g plain flour
½ tsp vanilla bean paste
125ml semi-skimmed milk
40g salted butter, cut into 12 pieces
About 6 tbsp crème fraîche
Icing sugar, for dusting
1. Put the cherries, lemon zest and juice, almond extract, cardamom and 40g caster sugar in a lidded saucepan. Simmer, covered, over a low heat for about 12 minutes, before uncovering and cooking for a further 10-15 minutes, until cooked through and the juices have thickened a little (if using fresh cherries, don’t uncover for the final cooking time). Carefully scoop out and discard the pared lemon zest and cardamom.
2. Preheat the oven to 220°C, gas mark 7. Put a 12-hole muffin tin in the oven to heat up. In a large bowl, beat together the eggs, flour, vanilla and 1 tbsp sugar, then gradually whisk in the milk until you have a smooth batter. Remove the tin from the oven, add a piece of butter to each hole and swirl around to melt. Pour the batter evenly into the holes and return the tin to the oven. Bake for 15 minutes, until puffed up and golden. Scoop out the Dutch babies onto plates, spoon over some compote and a little crème fraîche, then dust with icing sugar (or assemble in the tin). Serve immediately.
Cook's tip: If you’re assembling the pancakes in the tin, scoop them onto plates quickly so as not to lose the delicious juices.
Typical values per serving:
This recipe was first published in June 2021.