Description
A warm, spiced apple Dutch baby pancake infused with chai spices and served with a luscious honey butter, garnished with pomegranate seeds and nuts for a delightful breakfast or brunch treat.
Ingredients
Scale
Chai Spice Mix
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground black pepper
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground fennel seeds
Honey Butter
- 1/4 cup unsalted butter, softened
- 1–2 teaspoons clover honey
Apple Mixture
- 2–3 large apples, thinly sliced (Gala recommended)
- 3 tablespoons unsalted butter
- 2 teaspoons chai spice mix (from above)
Batter
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup skim milk
- 1/4 teaspoon coarse salt
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste (optional, can substitute with vanilla extract)
- Remaining chai spice mix (about 1 1/2 teaspoons)
Garnish
- Pomegranate seeds
- Walnuts
- Pecans
- Powdered sugar
Instructions
- Prepare Chai Spice Mix and Honey Butter: In a small bowl, combine cardamom, clove, black pepper, cinnamon, ginger, and fennel seeds to make the chai spice mix. In a separate bowl, whisk together softened butter and clover honey until smooth; refrigerate the honey butter until ready to use.
- Cook Apples with Spices: Heat 3 tablespoons of unsalted butter in a large oven-safe skillet over medium-high heat. Add the thinly sliced apples and 2 teaspoons of the chai spice mix. Stir occasionally and cook the apples until they start to soften, about 4 to 5 minutes.
- Blend the Batter: While the apples cook, add eggs, all-purpose flour, skim milk, coarse salt, white sugar, vanilla extract, vanilla paste (if using), and the remaining chai spice mix into a blender. Blend until the batter is completely smooth and free of lumps.
- Combine Batter and Apples: Turn off the stove heat under the skillet with the cooked apples. Pour the blended batter evenly over the apples in the pan.
- Bake the Dutch Baby: Transfer the skillet to the preheated oven at 425°F (220°C). Bake for 20 to 25 minutes, until the Dutch baby is puffed up and golden brown around the edges.
- Finish and Serve: Remove the skillet from the oven. Dust the Dutch baby with powdered sugar and scatter pomegranate seeds, walnuts, and pecans on top. Add a dollop of the chilled honey butter. Serve immediately for best texture and flavor.
Notes
- For best results, use a well-seasoned or cast-iron skillet to bake the Dutch baby.
- Gala apples are ideal, but any sweet and crisp apple variety will work well.
- Vanilla paste enhances the flavor but can be omitted or replaced entirely with vanilla extract.
- Serve immediately, as Dutch babies deflate quickly once out of the oven.
- Adjust the amount of honey in the butter to your preferred sweetness level.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking, Sautéing
- Cuisine: American with Indian-inspired spices
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 155mg
Keywords: Dutch baby, apple pancake, chai spice, honey butter, breakfast, brunch, spiced apple, pomegranate garnish
