Breakfast RECIPES

Dutch Baby with Warm Persimmon-Cardamom Chutney

Dutch Baby with Warm Persimmon-Cardamom Chutney

Print Recipe
Serves: 3-4


  • Persimmon-cardamom chutney:
  • 2 ripe fuyu persimmons, peeled and finely diced
  • ¼ cup sugar
  • ½ cup water
  • ⅛ tsp cinnamon
  • ⅛ tsp cardamom
  • ½ tsp vanilla
  • Dash of cayenne
  • Dutch baby:
  • 4 Tbsp butter, divided
  • 1 cup flour
  • ⅛ tsp cinnamon
  • ⅛ tsp cardamom
  • ½ tsp salt
  • 4 eggs
  • 1 cup whole milk
  • Powdered sugar for dusting



First make the chutney. Bring all chutney ingredients to a boil in a small pot and then lower to a simmer. Cook covered for 15–20 minutes until the persimmons have softened. Mash with a fork to create a smoother chutney if desired.


Meanwhile, make the Dutch baby. Preheat oven to 475ºF. Melt 2 tablespoons of butter in a microwave for 25 seconds. In a blender, mix together all of the Dutch baby ingredients and the melted butter, and blend on high speed until completely combined, about 30 seconds.


Melt remaining 2 tablespoons butter in a cast-iron pan on high heat until foamy. Quickly pour mixture into the pan, swirling around to coat the bottom of the pan. Immediately place in the preheated oven and bake about 18 minutes until golden brown. Serve with chutney on top and a large sprinkling of powdered sugar.

You Might Also Like