Name: Apple Dutch Baby Pancake | Blue Jean Chef - Meredith Laurence
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Apple Dutch Baby Pancake | Blue Jean Chef - Meredith Laurence

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This recipe for Apple Dutch Baby Pancake is easy to make in a cast iron pan, but be ready to eat it as soon as it comes out of the oven. It waits for no one and will fall quickly. That's ok - it tastes just as delicious.Simply put, an apple Dutch baby is a family sized, baked pancake with apples in it. Dutch baby’s are also known as German pancakes and what differentiates them from American style pancakes is not only that they are baked instead of cooked on the stovetop, but also because they have no leavening agent in the ingredients. Instead of using baking powder or baking soda to get the rise in the pancake, they rely on steam created from incorporating air into the batter by beating the eggs and then pouring the batter into a very hot pan before baking. It is thought that “German pancakes” became known as “Dutch Baby pancakes” through the mispronunciation of the word “Deutsch” (German). Believable.To turn a Dutch Baby into an apple Dutch Baby, you start with apples. Slice them, toss them with sugar and spices and let them sit until the time is right. Just one apple is enough for this recipe and it can be any apple that you like.The batter for Apple Dutch Baby is simple – just beat all the ingredients together. You can use a whisk if you’re diligent, but I like to use an electric hand mixer because the goal is to insure that there are NO lumps of flour left and that you are actually incorporating some air into those eggs. You could also use a blender if you’re so inclined. Ideally, you should let this batter rest for at least 10 minutes so the flour can absorb some of the liquid.A Dutch Baby rises because the air trapped into the batter turns into steam when it hits the hot pan. With that understood, the best pan for a Dutch Baby pancake is a cast iron pan because it is the best at getting super hot and staying hot. In a pinch, use whatever skillet you have, but pre-heat your skillet in a 425˚F oven for at least 15 minutes. Then, remember that the pan is super hot. Get a kitchen towel onto the handle or put a hot mitt out so you don’t forget. Start by adding butter and the apples to the pan and then immediately pour the batter into the pan and return the pan to the oven.If you’ve followed the steps of beating the batter well and pre-heating your cast iron skillet, you’ve nothing to worry about. The Dutch Baby will rise up high in the oven. All you have to do is nothing – and I mean that literally. Don’t open the oven door no matter how tempted. Do nothing!Once the Dutch Baby comes out of the oven, risen high and looking beautiful, I’m afraid it won’t last however. As with other foods that rise from steam (like soufflés) the Dutch Baby will fall. That’s as it’s meant to be, but don’t worry, it will still taste delicious. Sprinkle powdered sugar on top and slice it into wedges. Pour a little maple syrup on top or add some berries and whipped cream and enjoy!&nbsp;Cast Iron Cooking 101From making the perfect cornbread, to searing a steak, to making delicious braised coq au vin, or even deep frying...View TechniqueNutrition InfoPrint RecipePlace a 10-inch cast iron skillet in the oven and pre-heat the oven to 425°F.Whisk the eggs, half-and-half, vanilla extract, and 2 tablespoons of the butter together until combined. Add the flour and salt and whisk thoroughly until the mixture is smooth with no lumps. Let the batter rest for at least 10 minutes.Combine the sliced apples, brown sugar, cinnamon, and a pinch of nutmeg in a bowl and toss to coat the apples. Set the apples aside.Carefully remove the hot cast iron skillet from the oven and place on the stovetop. (Remember this skillet is hot and you will need to use oven mitts.) Pour the remaining 2 tablespoons of butter into the pre-heated cast iron skillet and carefully scatter the apples over the butter. Pour the batter into the pan evenly over the apples. Use oven mitts to return the pan to the oven.Bake for 20 to 25 minutes until the pancake is brown and has puffed up. Make sure you don’t open the oven for the first 15 minutes of the cooking process.Remove the pan from the oven and dust a little powdered sugar on top. The Dutch baby will deflate quickly so have your phone ready so you can catch your Instagram-worthy picture right away! Cut the Dutch baby into wedges and serve immediately with maple syrup.If you made this recipe, please add your comments and ratings below.Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Apple Dutch Baby Pancake on Blue Jean Chef. Thank you!Nutrition FactsApple Dutch Baby PancakeAmount Per Serving (1 of 6 servings)* Percent Daily Values are based on a 2000 calorie diet.Just a note… You should know that we are a participant in affiliate sales programs that allow us to earn a small commission for providing links to affiliated sites. The products are sincerely recommended by us and don’t cost a penny more for you.Browse RecipesMade for breakfast this morning… will be making againGreat recipesI always use honey crisp applesReplyWant to become a Blue Jean Chef Insider? Join my list today to receive free exclusive offers, fresh recipes, updates and much more from Blue Jean Chef.

This recipe for Apple Dutch Baby Pancake is easy to make in a cast iron pan, but be ready to eat it as soon as it comes out of the oven. It waits for no one and will fall quickly. That's ok - it tastes just as delicious.Simply put, an apple Dutch baby is a family sized, baked pancake with apples in it. Dutch baby’s are also known as German pancakes and what differentiates them from American style pancakes is not only that they are baked instead of cooked on the stovetop, but also because they have no leavening agent in the ingredients. Instead of using baking powder or baking soda to get...

Apple Dutch Baby Pancake | Blue Jean Chef - Meredith Laurence

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