Apple Dutch Baby Pancake
The Apple Dutch Baby Pancake is a delightful breakfast treat that combines the flavors of sweet, caramelized apples with a soft, airy pancake. Easy to prepare, this dish is perfect for any morning or special brunch occasion.
Equipment
- 10-inch cast-iron skillet or oven-safe baking dish
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Pancake
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1 cup (120 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (30 g) unsalted butter
For the Apple Topping
- 2 medium apples, peeled and thinly sliced
- 2 tablespoons (30 g) brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon (15 g) lemon juice
Instructions
Prepare the Oven and Skillet
- Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven as it heats to ensure it gets perfectly hot.
Mix the Pancake Batter
- In a mixing bowl, whisk together the eggs, milk, flour, vanilla extract, and salt until smooth. The batter should be thin; a few lumps are perfectly fine.
- Tip: For a fluffier texture, let the batter rest for about 10 minutes.
Sauté the Apples
- In a separate skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and lemon juice. Cook for about 5 minutes until the apples begin to soften and become fragrant.
Combine and Bake
- Carefully remove the hot skillet from the oven. Pour the pancake batter into the skillet, then scatter the sautéed apples over the top. Return it to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden.
- Tip: Avoid opening the oven door while baking to maintain the heat.
Notes
Pro tips:
- Use tart apples like Granny Smith for a balanced flavor.
- Ensure your skillet is hot enough so that the batter begins cooking immediately.
- Feel free to experiment with different spices such as nutmeg or cardamom.
- Serve immediately for the best texture, as it will deflate over time.
- Dust with powdered sugar or drizzle with maple syrup for extra indulgence.