Dutch Baby or German Apple Pancake Recipe
A breakfast favorite to impress company
The dusting of confectioner’s sugar turns this pancake into a tasty confection for the eyes as well. Easy and fairly fast, this breakfast has a make-ahead component to speed up morning preparation.
German Apple Pancake or Dutch Baby Recipe
- 1 cast iron pan
- 3 large eggs
- 3/4 cup milk
- 3/4 cup white flour
- 1/2 tsp salt
- 1 1/2 tbsp butter
- 1 lb tart, fresh apples (Pippin are great)
- 1/4 cup melted butter
- 1/4 cup sugar
- cinnamon and nutmeg
- 2 tbsp melted butter
- powdered sugar
- Preheat oven to 450 degrees.
- Beat together eggs, milk, flour and salt until very smooth. Add some very tinly sliced apples, if desired.
- In heavy 12" skillet, melt about 1 1/2 T. butter. As soon as its quite hot, pour in the batter and put the skillet in the oven.
- After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes. Pancake should be brown and crisp.
- During the first 10-15 minutes of baking, the pancake may puff in large bubbles. If it does, pierce it thoroughly with a fork or skewer.
- While pancake is baking, prepare the apple filling. Peel and thinly slice a pound of apples.
- Saute apples lightly in 1/4 cup butter and add 1/4 cup sugar. Season to taste with cinnamon and nutmeg. Apples should be just tender; not too soft. About 8-10 minutes of cooking time over medium heat should be plenty. (Filling can be prepared ahead of time and reheated before serving.)
- When pancake is ready, slide it onto an oval platter,, pour the apple filling over one side and fold the other side over.
- A little melted butter can be poured over the folded pancake.
- Dust with confectioner's sugar through a sieve.
- Serve at once, slicing pieces off crosswise.