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Dutch Baby/German Pancake with Spiced Apples

I’ve been wanting to make one of these eggy treats – called Dutch baby or German pancake –for quite a while and it wasn’t until I saw it being made on America’s Test Kitchen that I finally got around to it. Well, that’s not exactly true. I tried making one about a year ago and it wasn’t exactly photogenic, unless you consider this a beauty (which I don’t).

But I should have had a bit more faith, since the center started to deflate after a minute or two of removing it from the oven, bringing in the sides to form a high ridge above the custardy center. I was starting to become a believer. By the time I spooned all the apples to the interior, it was a vision of deliciousness and we couldn’t wait to dive in.

The key to this Dutch baby’s success has a lot to do with an unusual approach to oven temperature. It seems counter intuitive, but you start it in a cold oven, cranking it to 375 degrees only after you place the pan in the oven. Starting it in a cold oven allows for a slower build-up of heat, so the center can start to set before the oven reaches the temperature necessary to give the highest lift to the rim (which takes about 25 -30 minutes). A lot of Dutch babies have a very thin base, but this technique allows for a thicker center, which is more satisfying to eat and better able to serve as a base for the apple topping. It slipped out very easily from the cast iron skillet I used onto a serving platter.

This apple Dutch baby recipe also calls for the apples to be cooked separately in a saucepan, rather than cooked with the batter, ensuring that you don’t end up with a heavy, leaden pancake.

Spoon the apples over the Dutch baby, then either sprinkle with powdered sugar or serve with maple syrup. Cut a slice or two for yourself. It would be a delicious way to start the new year.

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Dutch Baby/German Pancake with spiced apples
 
Author:
Ingredients
  • 1 ¾ cups (8¾ ounces) all-purpose flour
  • 3 Tablespoons sugar
  • 1 tablespoon grated lemon zest
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 ½ cups milk
  • 6 large eggs
  • 1 ½ teaspoons vanilla extract
  • FOR THE APPLE TOPPING:
  • 2 large apples
  • 2 tablespoons butter, melted
  • ¼ cup brown sugar
  • ⅓ cup water
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons unsalted butter
Instructions
  1. Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl.
  2. Whisk milk, eggs, and vanilla together in second bowl.
  3. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
  4. Adjust oven rack to lower-middle position.
  5. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat.
  6. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees.
  7. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
  8. While the pancake is cooking, prepare the apples..
  9. Peel them and cut into ½ inch slices
  10. Add 2 tablespoons butter to a skillet and melt.
  11. Add ½ cup water, ¼ cup brown sugar, ¼ teaspoon cinnamon and ⅛ teaspoon salt.
  12. Cook until the sugar is dissolved.
  13. Add the apples and cover the pan, simmering for five minutes.
  14. Remove the lid and cook for another five to ten minutes, allowing the most of the water to evaporate and the syrup to thicken.
  15. Remove the skillet with the pancake from the oven, and carefully lift out of the skillet onto a serving dish.
  16. Spoon the cooked apple slices to the center of the pancake.
  17. Cut into wedges and serve.