A lot of thought (probably too much) went into the subject of the first post. I was editing a chocolate cake recipe when my cousins and sister demanded dessert. My go-to quick dessert is the a Dutch Baby Pancake. I saw a recipe in Saveur a while ago and I’ve made it for midnight snacks and early breakfasts ever since. The batter is deceptively simple – just eggs, milk, flour, and spices – but when it’s poured into a pan with bubbling butter and then baked for fifteen minutes it puffs and browns and turns into something absolutely gorgeous and special. And then it gets a lovely dusting of powdered sugar and people gasp in amazement and say “However did you create something so perfect!” and you don’t tell them, because it’s your secret to keep.
The Dutch Baby Pancake is kind of like a popover baked in a pan. It’s not from the Netherlands, but actually refers to German-Americans of Pennsylvania. Strangely enough, the pancake was actually first created in Seattle. At least, so says Wikipedia.
I decided to add a little something to the recipe, so I made an Apple Dutch Baby Pancake. The best apples to use for this are the Pink Lady, Honeycrisps, Breaburns, Golden Delicious, Mutsu, or some other type that will both hold its shape when cooked, and will soften. When you’re making this, remember to wait for the butter to bubble, indicating that it’s hot enough; otherwise, the pancake will just get greasy. Also, remove from the oven as soon as it’s finished cooking, to avoid the leftover butter soaking in. Butter is great, but this recipe is wonderful for it’s lightness, and the butter would just weigh it down.
- 2 eggs
- 1/2 cup + 2 tablespoons of flour
- 1/2 cup of milk
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cinnamon
- 1 teaspoon of sugar
- 4 tablespoons of butter
- 1 small apple, peeled, cored, and sliced thinly
- Heat the oven to 430°.
- Whisk the eggs until foamy. Add in milk, flour, nutmeg, cinnamon and sugar, and whisk to combine. Small lumps of flour are fine.
- Heat 1 tablespoon of butter in a 10 inch skillet, and add in the apple slices. Cook until they're just a little soft and barely browned, about 4 minutes. Flip them with a fork or spatula to make sure they don't stick to the pan.
- Put the remaining butter into the pan, and let it melt until it becomes very bubbly (while stirring the apples to make sure they don't stick. Pour in the batter and smooth out slightly.
- Transfer the skillet to the oven, and bake for 15 minutes, until the pancake is puffed and golden brown. Remove from the oven, and top with powdered sugar.
If you have any questions or issues with this recipe, do not hesitate to email me! My email is on the “about” page. Comments are welcome!