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food

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

Dutch Baby

  1. Preheat oven to 475°F.
  2. Melt 2 tablespoons of butter in a microwave for 25 seconds.
  3. In a blender, mix together all of the Dutch baby ingredients and the 2 tablespoons melted butter, and blend on high speed until completely combined, about 30 seconds.
  4. Melt remaining 2 tablespoons butter in a cast-iron pan on high heat until foamy. Quickly pour mixture into the pan, swirling around to coat the bottom of the pan. Immediately place in the preheated oven and bake about 18 minutes until golden brown.
  5. Serve with chutney on top and a large sprinkling of powdered sugar.

Persimmon-Cardamom Chutney

  1. Bring all chutney ingredients to a boil in a small pot and then lower to a simmer. Cook covered for 15-20 minutes until the persimmons have softened. Mash with a fork to create a smoother chutney if desired.