Cardamom Dutch Baby Pancake from Ayaka Guido
By
Chef Ayaka Guido's Dutch baby combines cardamom, lemon, and maple syrup to create a balanced, bright brunch treat.
Yield
2
Time
30 minutes
Ingredients
8 eggs
700 grams whole milk
20 grams vanilla extract
260 grams AP flour
100 grams sugar
4 grams salt
5 grams cardamom, ground
8 ounces batter
15 grams butter
lemon wedges and zest for garnish
powdered sugar for garnish
Instructions
Step 1
Make the batter: Puree the ingredients (best done the day before using). Store in the refrigerator.
Step 2
Make the Dutch baby: Preheat a small cast iron pan in a 410 degree convection oven. When the pan is hot, remove from the oven, add the 15g of butter and let melt.
Step 3
Pour 8 oz ladle of batter into pan and return to 410 degree oven. Cook for 15 minutes.
Step 4
Remove the Dutch baby from the oven, placing it on a cloth lined plate. Then, dust with powdered sugar and lemon zest. Serve with lemon wedges, maple syrup, or fruit compote on the side.
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Cooking Notes
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