Dutch Baby Pancakes

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

Dutch Baby Pancakes are such a fun dish – they are airy, pretty and taste delicious.  Who wouldn’t love their own cute little cast iron pan filled with a puffy pancake and topped with caramelized apples and then sprinkled with a dusting of powdered sugar?  Dutch baby pancakes remind me a bit of souffles because they are eggy, light, airy, and they need to be served immediately out of the oven so they don’t deflate.

At first glance, they may look intimidating to make, but read on through the recipe… you’ll find out they are quite easy with few ingredients and just a few simple steps.  Using a blender, you whip up the pancake batter then pour it into a hot skillet and let the oven do its magic.  Your guest will be wowed as you present them with a graceful pancake topped with fresh fruit and a squeeze of tangy lemon.  Let the season dictate your choice of topping and then make a simple compote of lemon juice, brown sugar and fresh fruit… think apples, strawberries, blueberries, cherries, plums, and the list goes on.  Enjoy!

Dutch Baby Pancakes

serves 4

Ingredients

  • 2-3 teaspoons Provence nut & spice mix
  • 3-5 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • for topping:
  • 2 apples
  • butter
  • brown sugar

Instructions

  1. Slice apples thinly. Heat a cast iron skillet, add a pat of butter and brown sugar and let melt until sugar caramelizes then add the apples, laying them flat and not overlapping. Allow the apples to sit without touching them, at medium heat, until they are caramelized and then flip and do the same on the other side. Remove the apples from the pan and set aside as the topping to your dutch baby.
  2. Preheat oven to 425 degrees. Using 4 small individual cast-iron pans or 1 medium cast-iron pan, melt about 1 tablespoon butter in each individual pan or 2 tablespoons if using a single cast iron pan. (When the batter is ready and blended, I place the pans in the hot oven and allow the butter to melt and the pan to heat up.)
  3. In a blender, combine eggs, milk, flour, Provence nut & spice mix, salt, vanilla, and 1/4 cup sugar. Blend the mixture until foamy, about 1 minute. Pour the batter into the hot skillet (s), bake until pancake is puffy and lightly browned, about 20 minutes. (the edges of the pancake will crisp up a bit)
  4. Working quickly, remove the pancakes from the oven, arrange the caramelized apples or other fresh fruit on top, sprinkle all over with powdered sugar and serve with lemon wedges to squeeze over the hot pancakes. Serve immediately.

Notes

adapted from a Martha Stewart recipe

Dutch Baby Pancakes - Glory Kitchen
Dutch Baby Pancakes - Glory Kitchen
Dutch Baby Pancakes - Glory Kitchen