German Apple Pancake (Apple Dutch Baby)

Name: German Apple Pancake (Apple Dutch Baby)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 7 large eggs; 1 1/8 cups (145g) flour; 3 tablespoons sugar; 2 teaspoons vanilla extract; pinch of salt; 1 1/8 cups (270g) milk; 2 tablespoons butter; 2 tablespoons butter; 3 medium apples or 2 large; 2 teaspoons vanilla extract; 2 tablespoons sugar; 1 teaspoon lemon juice; 1/2 teaspoon cinnamon

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 -6 servings
Calories
490 kcal
Course
Breakfast, Brunch

German Apple Pancake (Apple Dutch Baby)

Yael Holden

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

for the pancake batter:

7 large eggs
1 1/8 cups (145g) flour spooned and leveled, not scooped
3 tablespoons sugar
2 teaspoons vanilla extract
pinch of salt
1 1/8 cups (270g) milk
2 tablespoons butter

for the apples:

2 tablespoons butter
3 medium apples or 2 large 1 1/2lbs or 650g
2 teaspoons vanilla extract
2 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon

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Instructions

Preheat the oven to 425°F (220°C). Place your baking dish or skillet in the oven while it's preheating (this will help the batter puff up).
Make the batter: If you have a high-speed blender – just add all the ingredients and blend until the batter is smooth, about 30 seconds.
If you have a hand/immersion blender or prefer to whisk the batter by hand: first add eggs, flour, sugar, vanilla, and salt to a large bowl. Mix or whisk until smooth. Add the milk and continue mixing until smooth. Set aside.
Prepare the apples: peel apples, cut into quarters, remove the cores, and cut into slices.
Cook apples: heat the butter in a large frying pan over high heat, add apples, and spread them evenly in the pan, don't stir for about 2 minutes, letting the apples brown. Start stirring, add sugar, vanilla, lemon juice, and cinnamon. Cook for a couple of minutes until the apples are softened and slightly browned.
When the oven is heated up, take the baking dish (or baking dishes) out of the oven and add the butter. Melt the butter moving it all around the baking dish, also on the edges, it should melt quickly.
When the butter is melted, add the cooked apples (if using two dishes, divide them evenly between them), pour in the batter.
Place the baking dish again in the oven and bake for about 15 minutes or until golden and puffed up.
Take out of the oven, cut into servings, and serve immediately.
Dutch baby pancake puffs up in the oven but quickly deflates when taken out of the oven, this is normal.
Enjoy!

Notes

Calories = 1 serving (1/4 of the recipe). This is only an estimate!
How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
If using a cast iron skillet, you could cook your apples in the skillet, then divide the cooked apples between the skillet and another baking sich (for example pie dish), then pour the batter into both baking dishes and bake. I prefer to cook apples in a separate pan while both baking dishes are warming up in the oven. I noticed this way the pancake puffs up better. Cooking the apples in the cast iron pan is not enough to heat it up properly. The difference is not huge so you can test for yourself how that's working for you.