How to Make An Apple Dutch Baby Pancake
This Dutch Baby Pancake is such a simple batter to make. With this version, fresh apples are sliced, sauteed in butter, brown sugar and cinnamon-- plus an extra ingredient (in the printable recipe card). These are perfect for a fall breakfast or brunch.
Servings 4 servings
Equipment
- 1 12" Cast Iron Skillet
Ingredients
For the Dutch Baby Pancake:
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour 5-ounces
- ¼ cup cornstarch 1 ounce
- 2 teaspoons grated lemon zest plus lemon wedges for serving (optional)
- 1 teaspoon Salt
- 3 large eggs
- 1 ¼ cups skim milk see note below
- 1 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- Confectioners’ sugar
For the apple filling:
- 3-4 medium apples peeled, cored and sliced thin (approximately 2 cups)
- 3 Tbsp unsalted butter
- ¼ cup brown sugar
- 2 tsp cinnamon
- pinch salt
- 2 Tbsp Boiled cider concentrate optional; purchased on Amazon.com//not the same as apple cider or juice!
Instructions
For the apples:
- In a skillet, melt the butter. Add the sliced apples, brown sugar, cinnamon and salt. Cook on medium heat, until apples start to bubble. 3-5 minutes.Add the boiled cider (if using) and stir to combine. Cook, on medium low, until the apples are just tender (we like them with just a little bit of "bite" left to them)-- about 10-15 minutes. Set aside, and keep warm.
For the Dutch Baby:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Grease 12-inch cast-iron skillet with oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.
- Meanwhile, whisk flour, cornstarch, lemon zest, and salt together in large bowl.
- In a separate bowl, whisk eggs until frothy, then whisk in milk, melted butter, and vanilla until incorporated.
- Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.
- Quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.
- Using potholders, remove skillet from oven.
- Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Dust with sugar and slice into wedges. Serve with lemon wedges.
Notes
NOTE: You can use whole or low-fat milk instead of skim, but the Dutch baby won’t be as crisp.
Recipe source: Americas Test Kitchen “Cook It In Cast Iron“ for the Dutch Baby, only. Apple filling is my creation. Don't fret about exact ingredient. I add sugar and cinnamon, to taste.
Recipe source: Americas Test Kitchen “Cook It In Cast Iron“ for the Dutch Baby, only. Apple filling is my creation. Don't fret about exact ingredient. I add sugar and cinnamon, to taste.