Dutch Baby Pancake|Print

Servings: 4

Eggs

All-purpose flour

½ cup, unbleached

Baking powder

½ tsp.

Sugar

1 tbsp.

Salt

1 pinch

Milk

1 cup

Vanilla extract

1 tsp.

Unsalted butter

2 tbsp., melted

Ground nutmeg

½ tsp.

Unsalted butter

¼ cup

White sugar

½ cup, divided

Ground cinnamon

½ tsp.

Ground nutmeg

½ tsp.

Tart apple

1, large, peeled, cored, sliced

Dutch Baby Pancake

Prep:

15 m

Cook:

20 m

Ready in:

35 m

Blend the eggs and the next four ingredients (from flour to salt) in a large bowl. Gradually pour in milk stirring continuously. Add the next three ingredients (from vanilla to nutmeg) and let the batter stand for half an hour to overnight.
Heat the oven to 425° F/220° C/Gas Mark 7.
Prepare a 10-inch oven-proof skillet, add butter, and melt it brushing it up on the sides of the skillet.
Combine ¼ cup sugar, ½ tsp. cinnamon, and ½ tsp. nutmeg in a small bowl and sprinkle the mixture over the butter.
Place apple slices in the pan in one layer and sprinkle another ¼ cup sugar over them.
Heat the skillet over a medium-high heat until the mixture starts to bubble and pour the batter over the apples gently.
Bake for 15 minutes, then reduce the heat to 375° F/190° C/Gas Mark 5 and bake for 10 minutes more.
Place the pancake on the serving platter and cut into wedges.