April 11, 2010

Mango & Cardamom Dutch Baby Pancake

For today's brunch, I made a Dutch Baby Pancake in the cast-iron pan I bought yesterday. And I am sending this to Nupur's Blog Bites #2 - The Copycat Edition. I had this version of a pancake for the first time at Victorian Swan Bed & Breakfast at Stevens Point, when I went there to visit with a candidate who was interviewing for a position at UWSP. It was wonderful, a single portion, and was filled with softened apple slices. Though I have been meaning to make it, I didn't have a cast-iron pan small enough to make it for just the two of us. And the pan I bought yesterday was perfect for this. The recipe for the pancake was from Orangette and I really liked that her recipe was simple and easy to reduce by half. I did modify the recipe a little bit and cut down on the amount of butter. 

I whisked together two eggs, 1/4 cup of flour, 1/4 cup of milk and a few tablespoons of mango juice. I also added a pinch of cardamom to the batter. On the heated cast-iron pan, I melted a teaspoon of butter, added the batter and let it cook in a pre-heated 425F oven for 20 minutes. The baby pancake was lovely with the wonderful aroma of cardamom when it came out of the oven. For the topping I sautéed one small diced mango with a pinch of cardamom, a spoon of ginger honey, a handful of toasted slivered almonds and a couple of tablespoons of mango juice. Sprinkled some powdered sugar for the finish and it was yummy!

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