Easy Apple Dutch Baby Pancake Recipe

This extra-large fluffy pancake doubles as breakfast or dessert. It's best served family-style piled high with butter cooked and spiced apples. The trio of cinnamon, cardamom, and apples is one of our favorites. If you do not have cardamom, substitute with a touch more cinnamon or add a pinch of fresh grated nutmeg. Since ovens can vary slightly in temperature, it’s a good idea to check the Dutch baby after 15 minutes of baking. If the sides are puffed and beginning to turn brown, you might want to reduce the oven to 300 degrees a few minutes earlier. We like the tips of the sides to be a dark brown, but not burned.

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Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 3

white meat free gluten free red meat free vegetarian pescatarian

Carbohydrate 23.3698816666715 g
Cholesterol 463.670833350775 mg
Fat 25.5170316732465 g
Fiber 3.21210010910034 g
Protein 13.1004483334023 g
Saturated Fat 12.8543483375004 g
Serving Size 1 1 Serving (249g)
Sodium 1413.05500004673 mg
Sugar 20.1577815575712 g
Trans Fat 2.85721933379395 g
Calories 364 calories

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Step-by-step

Position an oven rack in the lower third of the oven with ample room above it for the pancake to rise above the skillet. Heat oven to 425 degrees F.
Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender.
Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Slide into the oven and bake until puffed and golden, about 16 to 20 minutes. Turn the oven temperature down to 300 degrees F and cook for an extra 5 minutes so that it sets completely.
While the Dutch baby cooks, melt butter in a wide skillet over medium heat. Toss in the apples, sugar, cinnamon, and cardamom. Cook, tossing them around the pan, until desired softness. We cook 5 to 8 minutes until the apples are tender, but still have a crunch.
Pile the apples in the middle of the Dutch baby. Then serve family-style with a squeeze of fresh lemon and a dusting of powdered sugar.

Golden rims climb high above the edge of a hot cast-iron skillet while tender, spice-coated apple slices soften in bubbling butter nearby. Creating this dramatic presentation requires understanding why batters fail to rise or turn out dense. The primary pitfall involves temperature control. Pouring cold milk and refrigerated eggs directly into the flour mixture drops the batter temperature, preventing the trapped air from expanding properly. Whisking ingredients that sit at room temperature creates the necessary steam engine for maximum oven lift. Another frequent error happens when opening the oven door too early. Releasing accumulated heat before the structure sets causes the puffed sides to deflate prematurely. Position the rack in the lower third of the oven at 425 degrees Fahrenheit to allow sufficient vertical clearance, and monitor progress through the glass rather than pulling the door open. Baking takes roughly 16 to 20 minutes before dropping the heat down to 300 degrees Fahrenheit for an additional 5 minutes to fully dry the interior crumb. Cardamom brings a piney, citrusy note that counters heavy sweetness, but ground nutmeg or allspice make suitable alternatives if supplies run low. Slicing fruit uniformly ensures even softening during the brief 5 to 8 minute sauté on the stovetop. While best consumed immediately upon leaving the oven, any leftover baked pancake segments can be stored in an airtight container in the refrigerator for up to two days and gently reheated in a warm skillet.

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Easy Apple Dutch Baby Pancake Recipe

Ingredients

Nutrition facts

Step-by-step