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–+ servings
Apple Dutch Baby

Apple Dutch Baby

© Chef Laura Bonicelli
Apple Dutch Baby will be your new favorite family recipe. The recipe is fun to make and even more, a joy to serve. Children love watching it puff up through the oven window!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Brunch, Dessert, Dinner, Lunch, Main Dish - Vegetarian, MM-Blue
Cuisine Dutch
Servings 6
Calories 200 kcal

Equipment

  • 10-inch cast iron pan

Ingredients
  

  • 6 large eggs
  • 1 cup whole milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly grated nutmeg

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  • cooking spray
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg

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  • 1 Granny Smith apple -- thinly sliced

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  • 1/4 cup sugar

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  • powdered sugar

Instructions
 

  • Preheat the oven to 425º F.
  • Place the eggs, milk, butter, and vanilla in a blender--blend for 30 seconds. Add in the flour, baking powder, sugar, salt, and nutmeg. Blend for 1 minute, scraping down the sides if necessary. Set the batter aside for 30 minutes.
  • Coat the bottom and sides of an oven-proof 10-inch skillet with cooking spray. In a small bowl, mix the sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the bottom and sides of the skillet.
  • Arrange the apples, overlapping, in a circular spoke-like fashion. Put the remaining apple slices in the center of the pan to fill the hole. Sprinkle the apples with 1/4 cup of sugar. Cook over medium heat for 8 minutes, or until the mixture bubbles and caramelizes. Slowly pour the batter over the apple mixture, trying not to disturb the apples.
  • Bake the pancake at 425∫F for 15 minutes. Reduce the oven temperature to 375∫F. (Leave the pancake in the oven.) Bake for an additional 13 minutes until the center is puffed and set.
  • Carefully loosen the pancake with a spatula and gently slide the pancake onto a serving platter. (I usually serve the pancake right out of the skillet.) Using a fine strainer, sift powdered sugar over the top and cut the pancake into 6 pieces. Serve immediately.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 200kcalCarbohydrates: 29gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 168mgSodium: 213mgPotassium: 126mgFiber: 1gSugar: 21gVitamin A: 303IUCalcium: 90mgIron: 1mg
Keyword apple, pancake
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