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Dutch Baby Pancakes

Puffy, golden and dramatic straight out of the oven, this Dutch baby is the kind of breakfast that turns an ordinary weekend into an occasion. A blender batter keeps things simple, while a skillet of caramelized Washington apples and cinnamon adds warmth and sweetness on top. Serve it fresh from the oven with a dollop of cream, and watch it disappear before it even has a chance to fully deflate.

Featuring Washington Apples

Ingredients

	Dough
3	eggs
60 g	flour
12 g	sugar
56 g	butter
120 ml	milk
1 tsp.	salt
½ tsp.	vanilla extract
	Caramelized Apples
2	Washington Apples (Gala), sliced
28 g	unsalted butter
36 g	sugar
	pinch of cinnamon

Dough

Preheat oven to 200°C.
Add the eggs, flour, sugar, milk, salt, vanilla and 14 g of the butter (1 tablespoon) to a blender. Blend at high speed until a smooth batter forms.
Melt the remaining 42 g of butter in a pan over high heat. Pour in a quarter of the batter to fill the pan — this makes one pancake.
Immediately transfer the pan to the oven and bake until the pancake rises evenly and is cooked through.

Caramelized Apples

Melt the butter in a pan over medium heat.
Add the apple slices. Sauté, stirring frequently, until just tender.
Add the sugar and cinnamon. Cook for two more minutes, until the sugar is caramelized and the apples are crisp-tender.
Serve the pancake topped with cream and the caramelized apples, as desired.

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Dinner, Lunch, Main Courses, Meat

Dutch Baby Pancakes

Ingredients

Dough

Caramelized Apples

Dough

Caramelized Apples

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