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This Apple Pie Dutch Baby Pancake is easy to make and feeds a crowd! It's a hybrid between breakfast and dessert and packed full of flavour!

Apple Pie Dutch Baby Pancake

This Apple Pie Dutch Baby Pancake is easy to make and feeds a crowd! It's a hybrid between breakfast and dessert and packed full of flavour!

Servings 6
Author Annie N

Ingredients

  • For the dutch baby pancake:
  • 1 tbsp butter
  • 3/4 cup (105g) plain/all-purpose flour
  • 1/4 cup (50g) caster/white sugar
  • Pinch of salt
  • 3 large eggs
  • 3/4 cup (180ml) milk
  • For the apple pie topping:
  • 4 medium sized apples, peeled, cored and cut into small chunks
  • 1/2 cup (100g) light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp plain/all-purpose flour
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 3-4 tbsp water
  • Ice cream and caramel sauce to finish off, optional

Instructions

  1. Preheat the oven to 210C/410F. Place 1tbsp of butter into a 10 inch skillet. Place on a medium heat until the butter melts, then use a pastry brush to coat the inside of the skillet with the melted butter.

  2. Place the flour, sugar, salt, eggs and milk in your blender and pulse for 30-45 seconds until smooth and slightly frothy.

  3. Pour the pancake batter into your prepared skillet and place in the oven for 14-18 minutes. Mine took 16 minutes. Once you get ast 12 minutes, keep an eye on it as it can go from golden brown to black very quickly!! Once the pancake is golden all over and risen, remove from the oven.

  4. Whilst the pancake is baking, make the apple pie topping. Place the apples, sugar, spices, flour, salt and vanilla extract into a medium sized pan. Stir until all the apples are coated in the sugar mixture.

  5. Add 1tbsp of water and stir. Place over a low-medium heat and stir frequently so it doesn't stick. Bring to a gentle boil, stirring continuously and cook for around 10 minutes until the apples are fork tender. While the mixture is boiling, add the water 1tbsp at a time, as necessary, until you get a thick sauce which coats the back of your spoon. I would add 1tbsp, let it bubble for a few minutes to see if I needed more rather than adding it all in and ending up with a very runny mixture.

  6. Once the apples are tender, leave the pancake and apple pie mixture to cool for 10-15 minutes. You want it to be warm when you serve, but not molten. When you're ready to assemble, spoon the apple pie mixture on top of the pancake in the centre. Top with vanilla ice cream and caramel sauce, if desired, and serve.

  7. Apple Pie Dutch Baby Pancake will keep for 2 days in the fridge, but is best eaten on the day you make it. Be sure to transfer the pancake from the skillet as it will start to taste metallic if you leave it in there for days.

  8. You can make the apple pie mixture ahead of time and store in the fridge, then make the pancake and place the apple mixture on top as soon as it comes out of the oven.