A spectacular oven-baked pancake that puffs dramatically in the oven, featuring caramelized apples with warm spices - perfect for weekend brunches and special breakfast occasions.
Recipe Details
Ingredients
- 1 medium Honeycrisp apple or similar crisp variety
- 3 large large eggs, room temperature
- 60g all-purpose flour
- 120ml whole milk, room temperature
- 12g granulated sugar
- 25g brown sugar, packed
- pinch freshly grated nutmeg
- pinch ground cinnamon
- 60g unsalted butter
- as desired maple syrup, fruit preserves, confectioners' sugar, or cinnamon sugar for serving
Instructions
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Remove 3 large large eggs, 120ml whole milk, and 60g unsalted butter from refrigerator 30-60 minutes before cooking to bring to room temperature. This temperature adjustment is crucial for achieving the dramatic rise that makes Dutch babies so impressive.
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Preheat your oven to 220°C (425°F). Position the rack in the center of the oven for even heat distribution.
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Peel the 1 medium Honeycrisp apple or similar crisp variety and slice into thin sections approximately 2.5cm (1 inch) square. Aim for uniform thickness so they cook evenly.
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In a blender, combine the room-temperature 3 large large eggs, 60g all-purpose flour, 120ml whole milk, 12g granulated sugar, and pinch freshly grated nutmeg. Blend until the batter is completely smooth with no lumps remaining. Alternatively, whisk vigorously by hand in a large bowl until smooth.
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Place the 60g unsalted butter in a heavy 25cm (10-inch) cast iron skillet or oven-safe baking dish. Put the skillet in the preheated oven to melt the butter.
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Once the butter has melted (watch carefully to prevent burning), carefully remove the hot skillet and add the 1 medium Honeycrisp apple or similar crisp variety slices in a single layer.
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Sprinkle the 25g brown sugar and pinch ground cinnamon evenly over the apple slices. Return the skillet to the oven for 2-3 minutes until the apples just start to turn golden and caramelize slightly.
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Working quickly, remove the skillet and immediately pour the smooth batter over the apples and butter. The batter should sizzle when it hits the hot pan.
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Return the skillet to the oven immediately and bake for 20 minutes without opening the oven door. The Dutch baby should puff dramatically and turn golden brown.
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Reduce oven temperature to 150°C (300°F) and bake for an additional 5 minutes to set the center completely.
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Remove from oven and serve immediately while still puffed. Cut into wedges and serve with your choice of as desired maple syrup.
Tips
Temperature Matters: Room temperature ingredients are essential for proper rising. Cold ingredients can prevent the dramatic puff that makes Dutch babies so spectacular.
Pan Selection: A well-seasoned cast iron skillet works best as it retains heat and creates the perfect crispy bottom. A heavy oven-safe pan is the next best option.
Don't Peek: Resist opening the oven door during the first 20 minutes of baking. The temperature drop can cause the pancake to collapse before it's properly set.
Apple Varieties: Honeycrisp, Gala, or Granny Smith apples work wonderfully. Choose apples that hold their shape when cooked and won't turn mushy.
Serving Speed: Dutch babies deflate quickly once removed from the oven, so have your table set and guests ready. The slight deflation is normal and doesn't affect the delicious taste.
Make-Ahead Tips: The batter can be prepared the night before and refrigerated. Bring to room temperature before using, and give it a quick stir or blend.
Variations: Try pears instead of apples, add a splash of vanilla extract to the batter, or experiment with different spices like cardamom or allspice for unique flavor profiles.