Description
This Baked German Pancake (Dutch Baby) is a fluffy and impressive brunch dish elevated with a luscious caramelized apple cinnamon swirl. It’s surprisingly easy to make and perfect for special occasions.
Ingredients
Scale
- 3 large eggs
- 240 ml (1 cup) whole milk
- 120 g (1 cup) all-purpose flour
- 30 g (2 Tbsp) granulated sugar
- 1 g (¼ tsp) salt
- 30 g (2 Tbsp) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 200 g (7 oz) apples, thinly sliced
- 15 g (1 Tbsp) unsalted butter for apples
- 20 g (1 Tbsp) brown sugar
- 2 g (½ tsp) ground cinnamon
- 15 g (1 Tbsp) unsalted butter for drizzle
- 15 ml (1 Tbsp) maple syrup for drizzle
- 30 g (¼ cup) toasted pecan halves
Instructions
- Preheat & Prep: Preheat oven to 220°C (425°F) with a cast-iron skillet inside.
- Make Batter: Whisk eggs, milk, melted butter, vanilla, sugar, and salt. Gradually whisk in flour until smooth.
- Rest Batter: Let batter rest for 5 minutes.
- Caramelize Apples: Sauté sliced apples with butter, brown sugar, and cinnamon until softened.
- Heat Skillet: Carefully remove hot skillet and coat with butter.
- Pour & Swirl: Pour batter into skillet, drop apple mixture on top, and gently swirl.
- Bake: Bake for 15-18 minutes, until puffed and golden brown.
- Rest & Drizzle: Let rest for 2 minutes, then drizzle with melted butter and maple syrup.
- Garnish & Serve: Slice, garnish with pecans, and serve.
Notes
Using a hot cast-iron skillet is crucial for achieving the signature puff. Resting the batter helps create a more tender pancake.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 150 mg
Keywords: german pancake,dutch baby,apple cinnamon,brunch,breakfast,baked pancake,easy recipe,dessert