Dutch apple baby pancake
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Dutch apple baby pancake

A wonderful Dutch baby pancake filled with apples. Prep the batter the night before eating!
Prep Time15 mins
Cook Time25 mins
Chilling time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Dutch
Keyword: Breakfast
Servings: 4
Author: Eva Bakes

Ingredients

Pancake batter

  • 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

Apple mixture

  • 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

Instructions

  • 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.

Notes