“You two like butter,” our next-door neighbor said, handing us a stack of recipes she’d torn from magazines. I’d say that seemed like an odd thing to say, but our neighbor has been described as “like the kooky neighbor from a sitcom.” It’s a pretty apt description. She pops in unexpectedly, often to vent about something that’s happened in her workday or with a story about her cat, then disappears just as fast. But she’s also a very faithful cat-sitter and a good friend. And she brings recipes.
They weren’t just recipes featuring butter, it turned out; they were recipes featuring brown butter. Tidying up papers around the dining room before starting a work-from-home day, she looked through the sheaf of pages and showed me one: Apple Cardamom Dutch Baby. “Could we make this on Saturday?” “Sure,” I said. “Or today.” (I had forgotten to start a pot of oatmeal last night, and didn’t have any better breakfast ideas.) She set up her work station and prepared for a conference call, and I got to work in the kitchen.
It took me a minute to find the cardamom. To be honest, it took me a minute to remember what cardamom is. I knew it wasn’t a kind of sweater, so it wouldn’t be in my closet. It was with the baking spices, of course. She’s organized the cupboards to keep the “cooking” spices separate from the “baking” spices, although in the case of cardamom it might well have been stored with the “mostly ignored” spices. The jar had a label from the market near the City House, so it surely wasn’t optimally fresh. Still, it smelled interesting, so I decided to use it.
While the butter browned-but-did-not-scorch, I assembled the rest of the ingredients and whisked together the batter; the baking time neatly coincided with the rest of her phone meeting.
Dutch Baby is one of those dishes that always looks great in recipes, but often disappoints me on the plate. The pancake comes out of the oven brilliantly inflated, but collapses in the seconds it takes to serve it, leaving a dense, too-sweet mass. This one was different. The brown butter brought toasty notes; the cardamom was tart and earthy; and the apples, soft but not mushy, gave the pancake more substance than a jelly-topped version would.
I don’t know how long our neighbor had been gathering the recipes, but I’m glad she brought them to us when she did. With the leaves starting to turn in our part of New England, the cool nights and crisp mornings, and the sweaters coming out of storage, it’s perfect brown butter time. It’s probably time to buy some fresh cardamom, too; we’ll be be making this again.
Apple Cardamom Dutch Baby
Adapted from a page torn from Martha Stewart Living magazine (sorry, the page didn’t have a date)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 large eggs
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup sugar
- 1 teaspoon ground cardamom
- 1 medium-sized crisp apple (Honeycrisp, Gala, Granny Smith–whatever you like, but something that won’t turn to mush)
- Sour creme or plain yogurt for serving
Preheat the oven to 450F.
In a cast-iron skillet over medium heat, brown the butter–stirring occasionally, to make sure it doesn’t burn, and to make sure the bottom of the pan is coated. Remove from heat.
In a small bowl, stir together the sugar and cardamom.
Peel and core the apple, and slice about 1/8 inch thick.
Whisk the eggs until light and fluffy. (I used an immersion blender in a 1-quart plastic tub.) Add the salt, vanilla, and flour, and 1 tbsp of the cardamom sugar, and whisk to combine. (The batter will be thin.)
Lay the apple slices gently in the hot pan; pour the batter over the apples, then bake about 20 minutes until puffy and golden.
Sprinkle with the remaining sugar, cut into wedges, and serve immediately, garnished with a little sour creme or yogurt.