Dutch Baby – sometimes known as a German pancake – couldn’t be easier. Simply combine a few commonly available ingredients in a blender, pour into a hot skillet and bake in the oven. The pancake puffs up and turns golden brown, and needs nothing more than some confectioner’s sugar and a squeeze of lemon, or a drizzle of maple syrup.
We jazzed things up just a bit for this recipe, adding cinnamon to the batter and topping, and a layer of sliced apples for a bit of crunch and tartness.
Dutch Baby is perfect for a busy weekday morning (no standing over a griddle flipping pancakes), impressive enough for Sunday brunch, and if you add a scoop of ice cream? Breakfast becomes dessert!
Apple Cinnamon Dutch Baby:
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup flour
- 4 tablespoons unsalted butter
- 1 Granny Smith apple, peeled, cored and thinly sliced
Pre-heat the oven to 425 degrees. Combine the cinnamon and sugar in a small bowl.
Place the eggs, milk, vanilla, flour and half the cinnamon-sugar mixture in a blender – blend to combine. Place the butter in a 10” pie plate or heatproof skillet; place in the oven until butter is melted.
Remove the pan from the oven, add the sliced apples and toss to coat. Spread the apples into an even layer and pour the batter over.
Bake for 20 – 30 minutes, till puffy and deep golden brown. Remove from the oven, top with the remaining cinnamon-sugar mixture and serve immediately.