Dutch Baby Apple Pancake
Dutch baby pancakes are definitely showstoppers suitable for a special breakfast or just because. As spectacular as they look, they are very simple to make. They are closer to a soufflé than a pancake. Traditionally, they are cooked in a large cast iron skillet, but I like making them in my cazuela. This recipe was passed on to me years ago by my friend, Kathryn. I think it came from a 1970's or 1980's Sunset Magazine cookbook. My family requires I make this pancake for every Easter and Christmas breakfast.
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- 6 eggs
- 1.5 cups milk
- 1 cup flour
- 3 T sugar
- 1 t vanilla
- ½ t salt
- ¼ t cinnamon
- 1 stick of unsalted butter (quarter pound)
- 2 granny smith apples, peeled, cored and thinly sliced
- 2 T brown sugar
- Arrange the racks in your oven so you have a rack in the middle of the oven with at least 8" of clearance. Heat oven to 450 degrees.
- Using a hand mixer, blend first seven ingredients. Do not over mix. Batter will be a little lumpy.
- Put stick of butter in a 12" cazuela, or cast iron pan, or 13 x 9 x 2" baking dish and put in oven to melt. When butter is nearly melted, add apple slices and return to the oven until the butter begins to sizzle.
- Remove the pan with the sizzling apples and pour batter over apples. Sprinkle top with brown sugar and quickly return to the oven. Bake for 20 minutes until brown and puffed.
- Remove from the oven and quickly show everyone your master piece before it falls. Serve immediately.
THIS SERVES WELL WITH