I decided to surprise J with this quick and easy (but delightfully indulgent!) dutch apple pancake this morning. It’s based on David Eyre‘s pancake from The Essential New York Times Cookbook and is cross between a pancake and crepe, sweet and tart with crispy edges and a moist center. Similar recipes have referred to this delicious baked pancake as Dutch baby pancakes, German pancakes, or Dutch puffs. Regardless of what they are named, they make for an easy and impressive breakfast or brunch treat!
They are traditionally served with lemon juice and powdered sugar. I added thinly sliced Honey Crisp apples to mine.
Apple Dutch Baby (serves 2-4)
1/3 cup all purpose flour
1/2 cup milk
2 eggs, lightly beaten
1/4 tsp cinnamon
4 tbl unsalted butter
1/2 small apple, thinly sliced (about 1/4-inch slices or thinner)
2 tbl powdered (confectioners’) sugar
juice of 1/2 lemon (I used a Meyer lemon)
- Heat oven to 425 degrees. Combine the flour, milk, eggs, and cinnamon in a bowl. Beat lightly. Leave the batter a little lumpy.
- Melt the butter in a 10-inch skillet with a heatproof handle (cast iron would work very well for this) over medium heat. Add apple slices and cook for 3-5 minutes, until slightly softened.
- Pour in the batter and carefully place in heated oven. Bake for 15 to 20 minutes, until the pancake is puffed and golden brown.
- Sprinkle with the sugar and return briefly to the oven for about 1-2 minutes.
- Sprinkle with lemon juice and serve warm, with additional fruit as desired.