Spiced Apple Dutch Baby Pancake
- PREP 10min
- COOK 25min
- TOTAL 35min
This extra-large fluffy Dutch baby pancake doubles as breakfast or dessert. It’s best served family-style piled high with butter cooked and spiced apples. The trio of cinnamon, cardamom, and apples is one of our favorites. If you do not have cardamom, substitute with a touch more cinnamon or add pinch of fresh grated nutmeg.
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.
You Will Need
Dutch Baby
3 large eggs
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
Apple Topping
2 medium apples, cored and thinly sliced
1 tablespoon butter
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Directions
Make Dutch Baby
Position an oven rack in the lower third of the oven with ample room above it for the pancake to rise above the skillet. Heat oven to 425 degrees F.
Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender.
Melt 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.
Make Apple Topping
While the Dutch baby cooks, melt butter in a wide skillet over medium heat. Toss in the apples, sugar, cinnamon, and cardamom. Cook, tossing them around the pan, until desired softness. We cook 5 to 8 minutes until the apples are tender, but still have a crunch.
To Finish
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.
Adam and Joanne's Tips
- Cardamom can be substituted with a pinch of fresh ground nutmeg.
- The base recipe has been inspired and adapted from Florence Fabricant’s recipe via the NY Times.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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