Apple Dutch Baby Pancakes

Unlike most pancakes, Dutch babies are baked in the oven, rather than being fried. They are generally thicker and lighter than most pancakes.

A Dutch baby pancake is also sometimes called a German pancake, a Bismarck, a Dutch puff, a Hooligan, or a Hootenanny.

This Dutch baby recipe complements of Alexandra’s Kitchen.

Ingredients

• 1/2 stick (1/4 cup) unsalted butter

• 1 large sweet peeled and thinly sliced

• 1/2 cup whole or 2% milk

• 1/2 cup (64 grams) all-purpose flour

• 4 large eggs

• 3 tablespoons granulated sugar

• 1 teaspoon vanilla

• 1/4 teaspoon salt

• Confectioners sugar for dusting

Preparation

1. Put oven rack in middle position and preheat oven to 450°F.

2. Melt butter in a 9-inch oven-safe skillet over moderate heat, then transfer 2 tablespoons to a blender or food processor. Add apple slices to the skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

3. While the apples are cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in a blender and blend until smooth.

4. Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes.

5. Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.

Keyword: Breakfast Main