Cardamom Dutch Baby with Blackberry Compote

A fluffy, crispy, buttery Dutch baby pancake is spiced up with warm Vanns Cardamom and Cinnamom and topped with a sharp, sweet blackberry compote.

Cardamom Dutch Baby with Blackberry Compote

A Dutch baby is a pancake, though not of the kind you might first think of. It's more of a sweet, flattened out popover-type pancake, made of a thick, eggy batter and pouring into a hot pan flush with melted butter. The pancake puffs up and browns at the edges, and retains a custardy texture in the middle. Vanns Cardamom, Cinnamon, and Vanilla add the warmth of spices to this recipe, and a perfectly tart and sweet blackberry compote balances out the richness of the pancake. This Dutch baby makes a great leisurely weekend brunch dish, or could easily be served as a dessert, perhaps with the addition of whipped cream.

Spices used in this recipe


Cardamom, Green Ground
Cinnamon, Ground
Vanilla Extract
Salt, Kosher

Ingredients

Blackberry Compote:

  • 6 oz. blackberries, fresh or frozen
  • 2 Tbs. granulated sugar
  • 3 Tbs. water
  • Scant pinch Vanns Kosher Salt
  • 1 tsp. lemon zest, finely grated
  • 1 Tbs. lemon juice

Dutch Baby:

Preparation

  1. To make the blackberry compote, place blackberries, sugar, water and salt in a small pan and cook over medium-high heat, smashing with a potato masher or whisk until a syrupy mash has formed, about 5 minutes. Add lemon zest and juice and taste, adding more sugar if desired. Compote should be a nice balance between sweet and tart.
  2. To make the Dutch baby, heat oven to 425F. Place a 10-inch cast iron skillet in the oven as it heats. Whisk milk, eggs, and sugar together until evenly combined, the whisk in flour, cardamom, cinnamon, vanilla, and salt. Whisk until a smooth batter forms, then set aside to rest for 10 minutes.
  3. When oven is heated and batter is ready, add 4 Tbs. of butter to hot skillet and swirl it around to coat all parts of the skillet’s cooking surface as it melts. Pour batter into pan and place into oven immediately. Bake until puffed and golden, 20-25 minutes.
  4. Dot Dutch baby with blackberry compote, cut into wedges, and serve.

Serves 4.

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