Skip the griddle and make a puffed pancake, or Dutch baby, in the oven for a super easy and satisfying breakfast that's worthy of company. This recipe is extra easy because the batter can be made ahead and held for a few days in the fridge. Plus the pancake cooks in one pan, and is visually impressive.
While the pancake bakes, prepare the warm apple topping.
Dutch Baby Pancake
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon sugar
- 1 pinch ground nutmeg
- 4 tablespoons butter
- Powdered sugar or cinnamon sugar, for dusting
- 4 apples, peeled and sliced (about 2 pounds)
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons water
- 1 tablespoon butter
For the dutch baby pancake:
1. Preheat oven to 425°F. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
2. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn), remove the pan from the oven and add the batter to the pan. Return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300º F and bake five minutes longer.
3. Remove pancake from oven, cut into wedges and serve at once topped with warm apples and dusted with powdered sugar or cinnamon sugar.
For the warm apples:
1. Toss together first 4 ingredients in a large bowl, tossing to coat apples. Set aside until ready to use.
2. Cook apple mixture with 2 tablespoons water and 1 tablespoon butter in a medium saucepan over medium heat, stirring occasionally, 8 to 10 minutes or until apples are tender.