Apple Cardamom Brown Butter Dutch Baby Food

APPLE-CARDAMOM BROWN-BUTTER DUTCH BABY

Steps:

• Preheat oven to 450 degrees with a 10-inch cast-iron skillet on center rack. Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; immediately transfer to a heatproof bowl.
• Stir together sugar and cardamom. In a large bowl, beat eggs on medium-high until pale and frothy, about 2 minutes. Add flour, salt, milk, vanilla, and 1 tablespoon cardamom sugar; beat until smooth, about 1 minute (batter will be thin).
• Carefully remove skillet from oven. Add brown butter and apple, stirring a few times to evenly coat. Spread apple into a single layer; pour batter into skillet. Bake until puffed, crisp on top, and golden brown in places, 20 to 25 minutes. Immediately sprinkle with 2 tablespoons cardamom sugar. Cut into wedges and serve, with sour cream and remaining cardamom sugar.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

BROWN BUTTER DUTCH BABY

Steps:

• Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
• Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15-20 minutes.
• Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.

APPLE HONEY DUTCH BABY

Steps:

• In a mixing bowl, whisk the flour, sugar, eggs and milk until smooth.
• Place butter in a 10-in. ovenproof skillet.
• Heat at 400° for 3-4 minutes or until melted; tilt pan to coat bottom and sides.
• Pour batter into hot skillet.
• Bake for 16-20 minutes or until edges are lightly browned.
• Meanwhile, in a saucepan, saute apples in butter until lightly browned. Stir in honey, lemon juice and cardamom.
• Combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spoon into pancake. Serve immediately.