Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Apple-Cardamom Brown-Butter Dutch Baby Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 28, 2020 Rate PRINT Share Close Photo: Stephen Kent Johnson Prep Time: 20 mins Total Time: 40 mins Servings: 4 The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and puree until smooth. Ingredients 4 tablespoons unsalted butter ⅓ cup sugar ¼ teaspoon ground cardamom 3 large eggs, room temperature ½ cup unbleached all-purpose flour ½ teaspoon kosher salt ⅔ cup whole milk, room temperature ½ teaspoon pure vanilla extract 1 Granny Smith apple, cored, peeled, and cut into ¼-inch wedges Sour cream, for serving Directions Preheat oven to 450 degrees with a 10-inch cast-iron skillet on center rack. Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; immediately transfer to a heatproof bowl. Stir together sugar and cardamom. In a large bowl, beat eggs on medium-high until pale and frothy, about 2 minutes. Add flour, salt, milk, vanilla, and 1 tablespoon cardamom sugar; beat until smooth, about 1 minute (batter will be thin). Carefully remove skillet from oven. Add brown butter and apple, stirring a few times to evenly coat. Spread apple into a single layer; pour batter into skillet. Bake until puffed, crisp on top, and golden brown in places, 20 to 25 minutes. Immediately sprinkle with 2 tablespoons cardamom sugar. Cut into wedges and serve, with sour cream and remaining cardamom sugar. Originally appeared: Martha Stewart Living, October 2016 Rate It PRINT