Dutch Baby With Warm Persimmon-Cardamom Chutney
A warm, fluffy Dutch baby pancake topped with a delicious persimmon spread is the breakfast that you need.
Ingredients
Dutch Baby
- 4 tablespoons butter, divided
- 1 cup flour
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 teaspoon salt
- 4 eggs
- 1 cup whole milk
- Powdered sugar for dusting
Persimmon-Cardamom Chutney
- 2 ripe fuyu persimmons, peeled and finely diced
- 1/4 cup sugar
- 1/2 cup water
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 teaspoon vanilla
- Dash of cayenne
Steps
- Preheat oven to 475°F.
- Melt 2 tablespoons of butter in a microwave for 25 seconds.
Keep reading
Get access to the full recipe and 10,000 more!
Already have an account?