Home > Dessert > Pancakes

Dutch Baby
(German Apple Pancake)

If you decide to skip the apple topping,
Dutch babies go well with maple syrup.

This recipe makes one 9 1/2" pancake that serves 2 people.

Making the optional apple topping:

In a medium skillet, melt 1 tablespoon butter over medium heat. Stir in brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook uncovered for 3 to 5 minutes or until the liquid is evaporated and apples are caramelized.

  • 1 apple, peeled, cored, and thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • a dash of nutmeg

Making the pancake:

  1. Place a 9 1/2" (26 cm) iron skillet or stainless steel saucepan in the oven and preheat at 450°F (235°C). The skillet should be very hot when you pour the batter.
  2. Meanwhile, whisk in a bowl:
    • 2 eggs
    • 1/2 cup milk (120 cc)
    • a pinch of salt
    • 1 tablespoon sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon lemon zest
  3. Add and whisk until all the flour is incorporated:
    • 1/2 cup all-purpose flour (70 g)
  4. Remove the skillet from the oven. Place 2 tablespoons butter on the skillet and let the butter melt and brown. Spread the melted butter on the bottom and the side of the skillet.
    • 2 tablespoons butter
  5. Pour the batter. Return the skillet to the hot oven and cook for 2 minutes at 450°F (235°C). Lower the temperature to 425°F (215°C) and cook 10 minutes longer. Place the cooked apples and sprinkle powder sugar.
< Pancakes | Home | Top ^