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Cinnamon Cardamom Dutch Baby


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Dutch babies are popular breakfast at our house. They're quick to make and a delicious and healthy start to the day. They also use up a few eggs when our chickens are providing more than we really know what to do with!

Interestingly enough, while Dutch babies may have come from the German Pfannkuchen, the version most popular today originated in the early 1990's at a cafe in Seattle, WA. Manca's Cafe, owned by Victor Manca, is where the name Dutch Baby originated with one of his daughter's and the cafe claims they owned the trademark to the term as early as 1942!



However the history goes, these have been a favorite of my family for over a decade and my kids are never sad when I announce we're having Dutch Babies for breakfast. We've made them many ways over the years, with our home canned bourbon brown sugar blackberries, savory with smoked gouda and chives, or just plain and topped with syrup. This recipe became an instant classic with the warm flavors of brown sugar, cinnamon and cardamom. It's particularly lovely on a rainy or chilly morning and served with dark coffee or chai tea.



Cinnamon Cardamom Dutch Baby

Ingredients

3 eggs

1/2 cup milk (I use my homemade cashew oat milk)

1/2 all-purpose flour

2 Tbls brown sugar

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp cardamom

1 Tbls butter or margerine

1 Tbls powdered sugar


Directions

Preheat oven to 425 with a cast iron pan in the oven.

Add all ingredients except butter and powdered sugar to a bowl and whisk well until all combined.

When the oven is preheated, remove the cast iron pan and place butter inside, swirling to melt the butter and coat the pan. Pour batter into hot pan and return to oven.

Bake for 15 min.

Dust with powdered sugar as soon as you remove from the oven and serve with warm maple syrup.

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