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Prep time
15 minutes
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Cook time
15 minutes
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makes
2 qt. batter
Author Notes
Chef Ayaka Guido, executive chef of NYC's abc kitchen, shared one of her signature dishes for our third episode of Yes, Chef. Ayaka's Dutch baby combines cardamom, lemon, and maple syrup to create a balanced, bright brunch treat. —Food52
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Cardamom Dutch Baby Pancake from Ayaka Guido
Ingredients
- For the batter
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8
eggs
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700 grams
whole milk
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20 grams
vanilla extract
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260 grams
AP flour
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100 grams
sugar
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4 grams
salt
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5 grams
cardamom, ground
- For making a single Dutch baby
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8 ounces
batter
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15 grams
butter
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lemon wedges and zest for garnish
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powdered sugar for garnish
Directions
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Make the batter: Puree the ingredients (best done the day before using). Store in the refrigerator.
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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.
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Pour 8 oz ladle of batter into pan and return to 410 degree oven. Cook for 15 minutes.
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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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