Cinnamon Apple Dutch Baby Pancake

30 Jan

When I was in junior high, we were taught how to make what we called ‘apple pancakes’ in cooking class. It was many years later that I learned this was a version of a Dutch-Baby pancake which may be a version of a German pancake and is oddly similar to a popover.

I remember that after I learned to make these, I was trotted out by my parents to make them for guests on a few occasions, but then the recipe was forgotten and the only time we enjoyed an apple pancake was when we visited a local restaurant chain.

This morning, about 30 years after I made my last Dutch Baby, I woke up after dreaming about them and decided it was time to reintroduce them into my cooking repertoire (though I no longer had the original recipe).

The thing about Dutch Babies is that they’re delicious, seem really impressive but are absolutely easy to make.

You can do different things with the basic recipe, like leaving out the apples, cinnamon and brown sugar and making a vanilla pancake that you dust with icing sugar and sprinkle with fresh berries. Or leave out the apples, cook the butter, brown sugar and cinnamon for a few minutes and then add a couple of handfuls of fresh blueberries or diced fresh peaches right before you pour the pancake batter in. But I think the apple cinnamon version is my favorite.

Batter

  • 2 Tbsp butter, melted
  • 4 large eggs
  • 1 cup 2% milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 Tbsp granulated sugar
  • 1 cup all-purpose flour

Apples

  • 4 Tbsp butter
  • 2 large apples (Ambrosia, Pink Lady or similar), peeled, cored and thinly sliced
  • 1/2 cup lightly packed brown sugar
  • 2 tsp ground cinnamon

Preheat the oven to 450°F.

Place all of the batter ingredients into a blender and blend until combined and all of the lumps are gone. You can also use an immersion blender or a good whisk to combine well. Set aside while the apples cook.

Most recipes call for a cast iron skillet, but if you don’t have one, don’t worry. Use a 10 to 12 inch oven safe skillet to melt the butter over medium-high heat. Add the sliced apples, brown sugar and cinnamon and cook for about 5 minutes, until the apples start to soften and the butter/ sugar mixture is simmering and has thickened slightly.

Pull the pan off the heat, move the apple slices around so that they’re evenly distributed and slowly pour the batter over all of the apples.

Place in the preheated oven and bake 20 to 25 minutes or until the pancake has puffed up and is golden brown across the top and dark, caramelized brown around the edges. Dust with powdered sugar and/or maple syrup on the side and serve immediately.

Serves 4

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