How to Make a Dutch Baby Pancake
A Dutch Baby pancake is a large pancake that’s baked in a skillet inside a hot oven. The sides of the pancake rise tall above the edges of the pan while the center remains tender and eggy. They can be served sweet or savory. This apple version is sweet, but if you are on the lookout for a savory version, we have this savory Dutch baby with a serious amount of ham and cheese baked in. It’s amazing. Flour, milk, eggs, and a touch of sugar make up the batter. Then we lace it with ground cinnamon and cardamom. When baked, we spoon warm spiced apples on top. This apple Dutch baby recipe doubles as breakfast or dessert and is most certainly a must make. When we first tried making a Dutch baby pancake, we were floored at how easy it was. Less than five minutes of whisking, pour into a skillet, and bake in a hot oven until puffed. A Dutch baby is a cross between an eggy pancake and Yorkshire pudding or popovers. Simply pour our batter into a hot skillet with melted butter then slide it into a 425 degree oven. This is when the magic happens. Since the oven is so hot, the batter puffs up high around the edges. When it’s baked, the possibilities are endless when it comes to toppings. We add cinnamon and cardamom to the batter. Then, in the time it takes to bake, we cook apple slices in butter and more spices until tender. Pile the apples in the middle of the Dutch baby. Then serve family-style with a squeeze of fresh lemon and a dusting of powdered sugar. For more apple recipes, try our Homemade Applesauce, Warm Apple and Cabbage Salad, this Creamy Apple Salad with Celery and Fennel, or these amazing Baked Cinnamon Apples! For more pancake recipes, check out our Easy Pumpkin Pancakes, this Essential Fluffy Pancake Recipe, and these Fluffy Whole Wheat Pancakes. Since ovens can vary slightly in temperature, it’s a good idea to check the Dutch baby after 15 minutes of baking. If the sides are puffed and beginning to turn brown, you might want to reduce the oven to 300 degrees a few minutes earlier. We like the tips of the sides to be a dark brown, but not burned. 1/2 cup (65 grams) all-purpose flour 1/2 cup (120 ml) milk 1 teaspoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3 tablespoons butter 2 lemon wedges Powdered sugar for topping 1 tablespoon butter 2 teaspoons sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 2Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender. 3Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Slide into the oven and bake until puffed and golden, about 16 to 20 minutes. Turn the oven temperature down to 300 degrees F and cook for an extra 5 minutes so that it sets completely.
