Dutch Baby Pancakes with Apple Cardamom Brown Butter

The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and purée until smooth.

4 Tbsp. unsalted butter
1/3 cup sugar
¼ tsp. ground cardamom
3 large eggs, room temperature
½ cup all-purpose flour, unbleached
½ tsp. kosher salt
2/3 cup whole milk, room temperature
½ tsp. pure vanilla extract
1 Granny Smith apple, cored, peeled, and cut into ¼" wedges

To Serve:
sour cream

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8) with a 10" 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, 2-7 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 Tbsp. 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, 20-25 minutes. Immediately sprinkle with 2 Tbsp. cardamom sugar. Cut into wedges and serve, with sour cream and remaining cardamom sugar.

Makes 4 servings.