A Dutch baby is a baked pancake made from a batter consisting essentially of flour, milk, and eggs. Baked in a really hot oven, it puffs up and looks spectacular.
There is plenty of room for innovation: It can be topped with fresh fruit in a sauce. It can be simply sprinkled with powdered sugar and served "plain." In this case, Apples are baked into the baby.
Keys to success: First, the oven has to be really, really hot - 425°F. Next, when the recipe says "wipe out the skillet" it means wipe it out really, really good. Otherwise, bits left in the pan will burn while the skillet is heating in the oven.
|Pre-heat the oven to 425°F.|
Whisk all ingredients together thoroughly in a medium bowl until the batter is smooth.
Note on peeling the apple: your choice. I leave the peel on.
Melt the butter in a 10-in skillet, cast-iron or heavy aluminum. The skillet must be able to withstand oven heat.
Add the apple and sprinkle with brown sugar and cinnamon. Cook until apple is coated and softened, about 4 minutes.
Transfer the apples to a plate or bowl.
Wipe out the skillet completely and heat it in the oven for about 10 minutes.
|Assembly and baking|
Very carefully remove the skillet from the oven. Add the butter and as it melts tilt the skillet until the bottom and sides are all coated with butter.
Pour in the reserved batter and tilt the pan to coat the bottom evenly.
Add the apples, in a heap in the center or scattered around.
Put the skillet back in the oven and bake at 425°F for about 20-25 minutes. The baby will be puffy and nicely browned.
Remove from oven, sprinkle with a little powdered sugar, and cut into wedges.
Credits: Epicurious.com The original recipe includes instructions for making apple cider syrup; my opinion is that syrup is unnecessary.
Published 12/16/2015. Last updated 5/4/2016