Cardamom Dutch Baby with Fresh Peaches

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The other day when I had off work, I decided to make a dutch baby for breakfast. Dutch babies are my favorite kind of pancake because they require minimal effort. All you do is throw everything in a skillet, pop it in the oven, and wait for the magic to happen.

The pancake starts as a thin layer of batter but then, as it cooks, it puffs up like a soufflΓ©. It gets higher than the edges of the pan. When the edges get brown and crispy and the middle is just set, you’ll know it’s done.

I used my original dutch baby recipe for this pancake but I tweaked it a little because I was craving cardamom. I added cardamom powder to the batter and I was happy with the result. It paired well with the sweet peaches and tart blueberries.

My favorite part about this pancake was the addition of Kerry Irish butter. Usually when I bake, I use unsalted butter and add salt later. I accidentally used Kerry Irish salted butter because I had extra in the fridge and I forgot about unsalted.

It was the best accident EVER. I cut myself a slice of pancake, ladled some peaches and blueberries on top, and drizzled on maple syrup. There was a small pool of melted butter on top. When I tasted my first bite, I temporarily blacked out. It was SO. GOOD. The salty melted butter, sweet maple syrup, and crispy pancake……….

I have no words.

ANYWAY. I guess the lesson is that cooking accidents can end up paying off. Also, more salt is actually a good thing in baked goods. It brings out the sweet flavors in the dish.

Here’s a song that I’ve been jamming out to lately. It reminds me of this dutch baby.

Cardamom Dutch Baby with Fresh Peaches

Ingredients

1/2 cup flour
3 eggs
1/2 cup almond milk
1 tsp sugar
1/4 tsp ground cardamom
4 Tbsp salted butter
sliced peaches, blueberries, hemp hearts, and maple syrup for serving

Directions

Preheat the oven to 425 degrees F. Whisk together the flour, eggs, almond milk, cardamom, and sugar in a bowl until the batter is uniform and smooth.

Place the butter on a 12-inch cast-iron skillet and put the skillet into the oven. Let the butter melt completely, keeping an eye on the skillet to make sure that the butter doesn’t burn.

Once the butter melts, remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake about 20 minutes, or until the pancake is golden brown and puffed.

Reduce the oven temperature to 300 degrees F and bake the pancake for a few more minutes, or until the center is set. Remove the skillet from the oven and place on a cooling rack.

Top the pancake with sliced peaches, blueberries, and hemp hearts. Cut the pancake out of the skillet in slices and serve with maple syrup. Or, eat it straight out of the skillet like I did. Enjoy!

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
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