Description
This very impressive and very simple Dutch Baby, German Apple Pancake-your choice what you want to call it, is perfect for brunch. You will love it!
Ingredients
Apple Topping
3 large apples, cored and sliced thin
3 T butter
3 T dark brown sugar
1/2 t cinnamon
3/4 c unbleached all purpose flour
1 T sugar
1/2 t salt
Dash of cinnamon
Dash of vanilla
4 large eggs
2/3 c whole milk or skim with a dash of cream or just skim (I’m easy)
2 T unsalted butter, melted
Powdered Sugar
Maple Syrup (to gild the lily)
Instructions
Preheat oven to 450.
Melt 3 T butter in 9″ skillet. Add apples and sauté until tender, about 10 minutes. Stir in dark brown sugar and cinnamon. This should be nice and syrupy. If you want more cinnamon feel free to add it.
While apples are cooking measure dry ingredients for pancake into your 4 c measuring cup.
Add the eggs, milk and vanilla and stir or whisk until well combined.
Add the melted butter and whisk in well.
Pour over the prepared apples and place in oven to bake for 15-18 minutes, until puffed and golden. If you would like more sugar and cinnamon on the top, feel free to sprinkle more on top of pancake about 12 minutes into cooking when it has just started to puff.
Serve immediately, while this still looks impressive. It deflates quite fast! Cut into 4 big wedges and serve with maple syrup. You may not need it. Oh-don’t forget the powdered sugar.
Notes
If you don’t have apples, any in season fruit will work, such as peaches. This can also be made without fruit.
A smaller skillet makes this puff higher and a larger skillet makes this a smaller puff!
