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Caramelised apple & cardamom Dutch baby
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120g plain flour
180ml whole milk
3 large eggs
6 cardamom pods, seeds finely ground
20g unsalted butter
40g coconut oil (or butter)
3 apples, cut into
1 tsp vanilla extract
50g light brown soft sugar
200ml double cream, to serve
1. Start with the batter (you can make this in advance and leave it, covered, in the fridge overnight). Whisk together the flour, milk, eggs, ground cardamom and a pinch of salt until smooth. (If making in advance, just give it a whisk before using, adding a splash more milk to loosen if needed.)
2. When you are ready to cook, preheat the oven to 220˚C, gas mark 7. Melt the butter in a large ovenproof frying pan (22-23cm). When it is very hot and bubbling, pour in the pancake batter. Quickly transfer to the oven and bake for 16-18 minutes, until it’s golden and risen, rather like a giant Yorkshire pudding. Don’t be tempted to open the door before then, or you will have a flat pancake.
3. Meanwhile, make the caramelised apples. Put the coconut oil and apples in a medium saucepan or frying pan over a medium heat. Fry for around 3-4 minutes, until starting to soften. Sprinkle with the vanilla and sugar, stir and leave to caramelise slightly for 5-6 minutes, until golden and syrupy; set aside. Whisk the double cream to soft peaks. When the Dutch baby is ready, serve straight away with the caramelised apples and whipped cream, being careful with the hot pan.
Typical values per serving:
This recipe was first published in September 2020.