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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

  1. Preheat oven to 475°F.
  2. Melt 2 tablespoons of butter in a microwave for 25 seconds.

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