Cardamom Dutch Baby With Caramelized Peaches

I made this this morning with some slight variations. I used an 8-inch cast iron skillet, and sautéd a handful of blueberries and two peaches in it first. I didn’t have any cardamom but I didn’t worry about it. I added a pinch of salt to the batter and only used a scant half a cup of milk and flour, and two eggs. I added the vanilla to the batter instead of the fruit. Any kind of sugar you have on have will do. Cooked at 440 for 15 minutes. It came out perfectly. While theoretically it was enough for two people, I ate the whole thing. The trick to the best Dutch babies is to throw everything into a blender and then let the batter sit for 15 minutes or so so that the batter temperature approaches room temperature and the flour has time to absorb the liquid. I find this gives me the best rise.

As soon as I saw this recipe I went right to the kitchen and whipped it up for breakfast! Cardamom is my favorite spice!! However,my husband and I agreed that salted butter doesn't season the batter enough. Add some salt! It tasted too flat for our taste. I didn't quite have enough peaches so I made up the difference with blueberries. Delicious. I think you could easily make more fruit topping because even with the correct amount of fruit this is pretty minimal.

I didn't worry about the food styling or cutting it up. I assumed the yield suggested was a misprint and that it was perfectly fine for just one person, namely moi. No, I didn't bother to mention that I was whipping this up to housemates. A cold Sunday arvo downunder, I served it with roast tamarillos and creme fraiche, devoured from the pan. Am I a bad person?