Sweet dutch baby
- Online only
- Serves 2-4
- Hands-on time 10 mins, oven time 15-20 mins
Imagine an oversized Yorkshire pudding that puffs up gloriously in the oven around caramelised apples – and you’re thinking of a Dutch baby pancake.
Try peaches or nectarines in summer with a sprinkling of raspberries at the end, or add some blackberries to the apples in autumn. Plums would be good, too.
For the batter
- 1 cup plain flour
- 3 eggs
- 1 cup whole milk
- A little freshly grated nutmeg
- Pinch of salt
- 3 tbsp unsalted butter
For the fruit
- 2 apples (try mixing varieties – a mix of a small Bramley and a Cox works well)
- ½ teaspoon ground cinnamon
- 1½ tsp demerara sugar (brown sugar or caster sugar would work just as well)
- 1 tsp butter
- Icing sugar to dust
- Maple syrup to drizzle (optional)
You will also need
- One 20cm ovenproof dish or two smaller ones (depending on what you have). You could make smaller ones in Yorkshire pudding tins instead, if you like. Metal (especially cast iron) is good for conducting the heat, and it’s that heat which helps the batter to rise fast.
- Heat the oven to 220°C/200°C fan/gas 6. While it’s heating up, peel, core and chop the apples, then toss with the cinnamon and sugar. Melt the 1 tsp butter in pan over a medium heat, then fry the cinnamony apples, stirring every now and then, until translucent and glazed – 5–10 minutes. How long it takes will depend on the apples, but you want them to retain a bit of bite.
- While the apples are cooking, make the batter. Use a balloon whisk to mix all the batter ingredients until smooth – I used a large measuring jug to mix in as it makes it easier to pour the batter into the ovenproof dish when it’s time to cook.
- Put the ovenproof dish in the oven and, after a couple of minutes, add the 3 tbsp butter, then put the dish back in the oven. Give it 3-5 mins until the butter is melted and bubbling, but make sure it doesn’t burn.
- Now be quick: take the dish from the oven, pour in the batter, top with a third of the apple mix, then put back in the oven.
- Cook for 15-20 minutes until the batter is golden, puffed up and cooked through, but don’t open the oven before 15 minutes have passed as the draft will hinder the rise. Quickly take out the dish, spoon the remaining apple mixture into the centre of the pancake, then dust with icing sugar and serve right away – with a drizzle of maple syrup if you want to.
You can make the batter a couple of hours ahead and keep it, covered, in the fridge until ready to bake.
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