Part pancake, part crepe, and part soufflé... this is the breakfast of champions
My friend introduced me to dutch babies (the pancakes, not small humans) in high school and I remember a period of time where we were pretty obsessed with making them after school and on the weekends together. I couldn't track down our exact recipe, but this version was pretty close to what I remember. It's a cross between a pancake, a crepe, and a soufflé, and it's one of those dishes that looks impressive but is actually super easy. Heat the pan in the oven while you quickly make the batter in a blender. While the dutch baby bakes, sauté apples in brown butter, cinnamon, and maple syrup - and, voila! The dutch baby is an easy way to make pancakes for a crowd for breakfast and is sweet enough for dessert. I guess this recipe could feed four people, but my husband and I finished it between the two of us and had no regrets.
- Oven-Baked Pancakes
- Free-Form Apple Tart With Cinnamon Crumble
- Cinnamon Chocolate Chip Pancakes
Dutch Baby Pancake with Sautéed Apples:
- Preheat the oven to 425F.
- Add 2 tbsp. butter to a large, preferably cast iron, skillet and place in the oven for 10 minutes. Swirl the melted butter to coat the whole bottom of the pan.
- Meanwhile, combine scant 1/2 c. all-purpose flour, 3 tbsp. sugar, 1 tbsp. melted butter, 2 eggs, 1/2 c. milk, and a pinch of salt.
- Pour the batter directly into the hot skillet and bake for 30 minutes, or until puffed and brown at the edges.
- 10 minutes before the dutch baby is cooked, melt 1 tbsp. butter in a small skillet.
- Allow the butter to foam, then to turn brown. Immediately add 1 cored and thinly sliced apple and 1/4 tsp. ground cinnamon and cook for 2-3 minutes.
- Add in 2-3 tbsp. maple syrup and continue cooking for another 5-7 minutes, or until the apples are soft.
- Sprinkle the dutch baby with powdered sugar and pour the apples on top.
- Cut into wedges and serve or gather around the skillet and dig in.