Pistachio Butter Dutch Baby
User Reviews
5
Pistachio Butter Dutch Baby
Description
The Pistachio Butter Dutch Baby uses a batter of all-purpose flour, sugar, cinnamon, salt, eggs, milk, and vanilla bean paste whisked together smooth and poured into a preheated buttered cast iron skillet. Baking at 400°F causes the batter to puff dramatically with crisp edges and a soft interior. The addition of cinnamon lends subtle warmth to the pancake.
Once baked, the warm Dutch Baby is topped immediately with a pistachio butter made by whisking softened unsalted butter with finely ground pistachios. This compound butter adds richness and a nutty flavor that melts into the hot pancake. Then, it's dusted with a mixture of powdered sugar and more finely ground pistachios (pistachio sugar), adding sweetness and texture. Chopped blueberries scattered on top introduce a fresh, fruity note and balance the richness.
This dish is best served warm out of the oven for breakfast or brunch. The pistachio butter can be made ahead and chilled for firmer spreading. The use of vanilla bean paste contributes aromatic depth without overpowering the nutty flavor. The recipe uses fresh ingredients with simple techniques producing a visually impressive and flavorful baked pancake.
Ingredients
dutch baby
- 2 tablespoons butter unsalted
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 3 egg large
- 3/4 cup milk
- 1 tablespoons vanilla bean paste
- 1 cup blueberries chopped
pistachio butter
- 3 tablespoons pistachio finely ground
- 6 tablespoons butter unsalted
pistachio sugar
- 3 tablespoons pistachio almost to powder, finely ground
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 400 degrees F. Place the butter in a (8 or 9 inch) cast iron (or oven safe!) skillet or baking dish. Place it in the oven just until it melts.
- Whisk together the flour, sugar, cinnamon and salt in a large bowl. In a smaller bowl, whisk together the eggs, milk and vanilla paste. Stir the wet ingredients into the dry, whisk until no lumps remain. Take the skillet out of the oven and pout the batter in. Place it right back in the oven and bake for 18 to 20 minutes, or until puffed and golden.
- Remove the dutch baby and immediately add a few scoops of the pistachio butter. Dust on the pistachio sugar and top with blueberries. Serve warm!
pistachio butter
- Whisk together the butter and pistachios until combined. You can use it just like this or place it in the fridge to harden a bit. If so, you can wrap it tightly in plastic wrap and store it until needed.
pistachio sugar
- Whisk together the pistachios and powdered sugar. Use a fine mesh strainer to sprinkle.
User Reviews
Overall Rating
5
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