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Apple Dutch Baby Pancake

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  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4-6 servings 1x
  • Category: Breakfast
  • Cuisine: American recipes

Baked in a large, hot skillet, this giant pancake puffs up like a popover. Serve it with some warm apples and you have the perfect answer to lazy mornings!

Ingredients

Scale

For the dutch baby:

  • 1 cup (120g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180 ml) whole or 2 percent milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 Tablespoons unsalted butter

For the apples:

  • 1 large gala apple, peeled, cored and cut inte wedges
  • 2 Tablespoons butter
  • 4 Tablespoons honey
  • 1/2 teaspoon ground cinnamon

For topping (optional):

  • Confectioners’ sugar
  • Fresh blueberries
  • 1 Tablespoon whipped cream

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Heat a 9- or 10-inch cast-iron skillet over medium-high heat for about 5 minutes. Add butter, and when melted, add the apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cinnamon. Remove from heat, transfer the apples with the sauce into a separate dish and wipe skillet clean.
  3. Place skillet in the oven as it heats until ready to use.
  4. Combine the flour, sugar and salt in a food processor or blender, and pulse several times to combine.
  5. Add the milk, eggs and vanilla, and blend continuously for 15 seconds. Scrape down the sides, and blend continuously for another 15 seconds or until there are no more lumps and the batter is frothy.
  6. Let the batter stand in the blender for 15-20 minutes to give the flour time to absorb the liquids.
  7. Drop the butter into the warmed skillet and return the skillet to the oven until the butter has melted, 2-3 minutes.
  8. Blend the pancake batter again for a few seconds to froth it up.
  9. Remove the skillet from the oven, pour the batter straight into the skillet without stirring, and place into the oven. It’s normal for the excess butter from the pan to pool on top of the pancake batter.
  10. Bake for about 20 minutes, until the Dutch baby is puffed and turning dark golden brown on the ridges.
  11. Remove from oven, add the apple wedges and bake for 5 additional minutes.
  12. Dust with confectioners’ sugar, add some fresh blueberries and whipped cream if desired, and serve immediately while still warm.

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