I couldn’t stop thinking about the chocolate dutch baby pancake that I made a few weeks ago. As I mentioned in that post, it reminded me of my trip to Amsterdam. When I was there, I had a Dutch apple baby at Poffertjes. Since my chocolate dutch baby was successful, I knew that I had to create the apple version I had while I was in Europe. And since I had a plethora of apples from our apple-picking fun day at work, I was ready to go.
The only problem with this recipe was that the pancake batter had to sit overnight so I had to plan ahead. I rarely have time to eat a real breakfast in the mornings (hence, my boring English muffin routine), so I knew that I had to make this on a weekend when we had a bit more time. I prepped the batter on a Saturday night and baked it the next morning.
Addie really wanted to help me, so she cracked all the eggs and helped me whisk everything together after I added the rest of the pancake ingredients. Mommy’s little helper really went to town with the whisking. She must have whisked the batter for a good 10 minutes before I covered it and put it in the refrigerator.
After the pancake was done baking, Addie bolted to the bathroom to wash her hands to get ready to eat. She obviously did not want to wait for the pancake to cool. I cut her a slice and she devoured it and asked for (and demolished) another serving. I have to agree with her – these pancakes were wonderful with the traditional apple spices. I used Fuji apples, and they stayed nice and crisp even after baking. I easily could have polished off the entire pancake on my own but refrained from doing so.
This is a wonderful recipe that you can prep the night before and bake up the next day. If you don’t have a cast iron pan, you can use a pie pan in its place. If you have guests, be sure to double up the recipe (and bake in two pans) so you’ll have plenty to go around. This pancake will make your home smell amazing, and your tummy extra happy.
Dutch apple baby pancake
- 4 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 Tablespoon granulated sugar
- pinch salt
- 1 cup milk of choice
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter melted
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large tart apple sliced, cored and peeled
- In a large bowl whisk together the eggs, flour, baking powder, sugar and salt. Slowly mix in the milk in a steady stream until it is fully incorporated. Add the vanilla, melted butter and the 1/2 teaspoon nutmeg. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat your oven to 425 degrees F and stick your cast iron pan or oven-proof skillet/pan into the oven.
- Once the oven has preheated to 425 degrees F, remove your pan from the oven and add the 1/4 cup unsalted butter. Use a spatula or brush to spread the butter all around your pan, including the sides.
- In a small bowl, mix together 1/4 cup of the sugar, cinnamon and 1/2 teaspoon nutmeg. Evenly sprinkle the sugar mixture over the melted butter. Lay the apple slices down in a single layer on top of the sugar mixture. Then top the apple slices with the remaining sugar. Line the pan with apple slices.
- Turn your stove on to medium-high heat and put the pan on the hot stove. Allow the apples and sugar mixture to heat up until everything bubbles.
- Turn the stove off and pour the pancake batter over the apples. Then transfer to your preheated oven.
- Bake in the 425 degree F oven for 15 minutes. Then reduce the temperature to 375 degrees F and bake for an additional 10 minutes.
- Turn off the oven, remove the pan from the oven, slice the pancake into wedges and serve. The pancake is best served immediately and will deflate fairly quickly.