The last hurrahs of summer are upon us. With still-warm days, and hints of color, early September can be extraordinary, blending summer’s welcome with the flavor of fall. And if you happen to need an out-of-the-ordinary summer into fall breakfast, this Apple Dutch Baby Pancake may be just the ticket.
A Dutch Baby Pancake, also known as a German Pancake, is a rich, egg-y, slightly sweet pancake that is baked in a frying pan. The batter rises up the sides to make a bowl shape (less with the apple version than the standard), much the way a popover rises.
I grew up eating your basic Dutch Baby Pancake at a local German restaurant and started making them myself about a year ago. But the addition of apples takes this treat to a whole new level! All set for fall—how fun!
I’ve made this recipe two different ways and I’ll give you the pros and cons of each. The first time, I cooked the apples right in the frying pan in the hot oven, which resulted in an especially scrumptious caramelized pancake—along with a pan that was a challenge to clean.
The second time I pre-cooked the apples in a saucepan which gave us a delicious (but not caramelized) pancake and a pan that actually wiped clean. I think I’m going with the second version, but you can take your pick.
The final tip is on choice of pan. I have made this in both a cast iron and a stainless steel pan. While the cast iron is more traditional, they both turn out great so the choice is yours. Since the pan goes into the oven at 450 F, just make sure your pan is heatproof (including the handle) and no Teflon.
It’s been a whirlwind few weeks for me. Get two kids home from summer jobs and packed up for college, then make an impulsive trip to New York City to realize a long-term goal of seeing An American in Paris (before it leaves Broadway). Finish with a Labor Day weekend getaway at our cabin up north. Whew!
For Labor Day weekend, we were blessed with a full house, which I love. I needed a breakfast that was festive and easy and the Apple Dutch Baby Pancake was perfect. It was enjoyed by everyone, but most importantly my 13-year-old niece, who is known for her budding gourmet cooking skills including perfect cheesecake!
I should also mention that besides a nice breakfast or brunch (or dessert), the Apple Dutch Baby Pancake can work for any meal. Last night I whipped one up with a big helping of bacon and we had a delicious and easy dinner. Yup still recovering from my busy August—but not suffering a bit!
- 4 eggs
- 2/3 c flour
- 2/3 c skim milk
- 1 Tablespoon sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 apples, cored & sliced (I used unpeeled frozen apple slices)
- ¼ c brown sugar
- 1/2 t cinnamon
- 1 Tablespoon butter (for cooking apples)
- 2 Tablespoons butter (for cooking pancake)
- Place a 10-12 inch heat proof frying pan in the oven & heat to 450F. Leave the pan in oven while preparing apples and pancake mix. You want the pan to be very hot
- While pan is heating, melt 1 T butter in a saucepan, then add apples, brown sugar & cinnamon. Cook over medium until tender and juicy, about 10-15 minutes.
- While apple is cooking, place pancake ingredients in blender and mix until well combined.
- When everything is ready and oven is up to temperature, remove the hot frying pan from the oven (use mitts and be very careful) and drop the remaining 2 Tablespoons butter in it. Top with apple mixture, then pancake mixture.
- Return the pan to the oven and cook until browned and puffing up, about 12-15 minutes. Sprinkle with powdered sugar if desired and serve with maple syrup.
- Since the pan goes into the oven at 450 F, your pan must be heatproof (including the handle). 100% cast iron or 100% stainless steel is recommended.
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