A delicious, quick and easy autumn breakfast whipped up in a blender and cooked in one pot! Done in just 30 minutes. Top with regular or candied walnuts, pecans, some fresh pomegranate seeds, and of course a dusting of powdered sugar!
For the Chai Spice Mix
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground black pepper
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground fennel seeds
For the Honey Butter
- 1/4 cup unsalted butter, softened
- 1–2 teaspoons clover honey
For the Dutch Baby
- 2–3 large apples, thinly sliced (I used Gala apples)
- 3 eggs
- 1/2 cup AP flour
- 1/2 cup skim milk
- 1/4 teaspoon coarse salt
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste (optional – can easily substitute with vanilla extract)
- 3 tablespoons unsalted butter
- Pomegranate seeds, walnuts, pecans, powdered sugar for garnish
- Preheat to 425˚F. Combine all ingredients for the chai spice mix in a small bowl and set aside. Whisk together all ingredients for honey butter and chill until ready to use.
- Melt butter in a large, oven safe skillet over medium high heat. Stir in apples and 2 teaspoons of the spice mix. Cook until apples have started to soften, about 4-5 minutes.
- While the apples are cooking, blend eggs, flour, milk, salt, sugar, vanilla paste, vanilla extract and remaining chai spice mix in a blender until smooth.
- Turn off the stove heat and pour the batter into the pan. Place the pan in the preheated oven and cook for 20-25 minutes, until puffed and golden brown.
- Remove from the oven. Sift some powdered sugar over the puffed pancake, add pomegranate seeds, walnuts, pecans, and chilled honey butter as desired. Serve immediately.
- To really spice up this dish, add some candied pecans or walnuts!