German Apple Pancake or Dutch Baby Recipe
Tasty, quick breakfast recipe that makes mornings special. Impress company with its warm, sweet, pretty goodness.
Equipment
- 1 cast iron pan
Ingredients
Pancake
- 3 large eggs
- 3/4 cup milk
- 3/4 cup white flour
- 1/2 tsp salt
- 1 1/2 tbsp butter
Filling
- 1 lb tart, fresh apples (Pippin are great)
- 1/4 cup melted butter
- 1/4 cup sugar
- cinnamon and nutmeg
Topping
- 2 tbsp melted butter
- powdered sugar
Instructions
Pancake
- 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.
Filling
- 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.
Notes
A few thinly sliced apples added to the batter can reduce the bubbling. Alternatively, you might want to make the apple filling and put into the pancake at the beginning, which will stop the bubbling and might seem easier.