RECIPE INDEX

Dutch Baby Apple Pancake

This impressive pancake is made with popover batter and fresh apples, although you can substitute peaches or pears, or any other topping you like, for that matter.  Traditionally the batter is baked in a cast-iron pan, but a pie plate will do fine.

A garnish of toasted almond slices adds a special touch, but is completely unnecessary!

Dutch Baby Apple Pancake

You may use any type of sugar you prefer, but we like Demerara for flavour and nutrition.  If you have large apples, 3 should do, or 4 medium apples.  Feel free to add other spices that you like, or nuts and dried fruit as well.  This recipe is basic and simple.  Once you have made it you will find it easy to whip together any morning, because the timing is the only tricky thing about it.

Any type of firm apple used for baking will work, such as Golden Delicious, MacIntosh, Granny Smith, Cortland, or Fuji.  You may enjoy a combination of flavours.  The important thing is that the apples hold their shape and keep their crisp texture.

Batter:

¼ cup butter

3 eggs

¾ cup milk

¾ cup flour

Apple and Cinnamon Filling

Filling:

5 small apples, sliced thinly

1/8 – 1/4 cup butter

¼ cup Demerara sugar, packed

1-2 tbls cinnamon

Preheat your oven to 450° F.  Place the butter in your pan or pie plate and then into the middle of the oven to melt.

Beat the eggs on high speed for one minute and then slowly add the milk and then the flour.  Remove your pan from the oven with the melted butter and pour the batter into the pan, returning it to the oven for 20-25 minutes, until golden brown and puffed at the edges.

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Dutch Baby Pancake Crust

Meanwhile, melt butter in a large pan over medium-low heat.  Stir in the sugar until dissolved, and then the cinnamon.  Add sliced apples and stir to coat, continuing to stir occasionally until tender.

When the crust is baked, remove from oven and pour apples into crust.  Serve with non-fat vanilla yoghurt, ice cream, or whipped cream.  Makes a wonderful brunch dish or even a dessert.

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