Looking for the perfect recipe to serve for a special breakfast or brunch? I have it right here! The Dutch Baby (also known as the German Pancake) is delightfully sophisticated-looking, warm and comforting, not too sweet, and is so quick and easy, you may never want anything else for breakfast (or supper) again!
This grown-up version of the pancake is known by several different names: Dutch Baby (the original version was actually three small, individual Dutch Babies), German Pancake, Bismark, or Dutch Puff. No two will ever look alike, and there are many different variations of the recipe, but they will all usually consist of eggs, flour, and milk, and are generally seasoned with vanilla and cinnamon.
The girls and I came across the recipe a few weeks ago, and after some adjustments to suit our tastes, is now a much-requested staple in our weekly meals. It’s fun to make, and it’s delicious to eat!
The most fun and amazing part is watching the pancake puff up while it bakes. It gets really tall, but does deflate a bit once it is removed from the oven and starts to cool. We think it is best served with a light dusting of powdered sugar, and a quick drizzle of maple syrup. Oh yeah.
Apple Dutch Baby
1 med to large apple (I prefer Pink Lady or Honeycrisp)
3 Tbsp sugar (divided)
1 tsp cinnamon (divided)
2 Tbsp butter
3 large eggs
1/2 cup milk
1/2 cup flour
1/4 tsp salt
3/4 tsp vanilla extract
Confectioners’ sugar for dusting
(Chopped pecans would also be great as a topping!)
Heat oven to 425 degrees F. Peel and quarter the apple, then trim away the core. Thinly slice the quarters.
In a small bowl, combine 2 tablespoons of the sugar and 1/2 teaspoon of the cinnamon. Add the apple slices and toss until they’re well coated.
Slice the butter into two equal (1 Tbsp) pieces, and place them in a 9-in glass pie pan or ovenproof skillet. Put the pan in the oven until the butter melts, about 2 minutes. Remove, then swirl the pan to coat its’ surface with the melted butter.