Thursday, October 23

Dutch Baby Pancake with Cinnamon Apples

Part pancake, part crepe, and part soufflé... this is the breakfast of champions


Dutch Baby Pancake with Apples


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.


Related Recipes:
- 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.

Serves two-four