This German-style pancake, also known as a Dutch baby pancake, resembles a thick crêpe but is much easier to prep than its lacy cousin. We like it topped with a spiced apple compote, but it’s equally yummy with fresh berries scattered on top.
Makes 4 servings
Prep time: 20 minutes
Cooking time: 30 to 40 minutes
PANCAKE
INGREDIENTS
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- Pinch of fine sea salt
- ¾ cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 Tbsp unsalted butter, softened
- ¼ cup icing sugar or cinnamon sugar
SPICED APPLE COMPOTE
INGREDIENTS
- ¼ cup unsalted butter, softened
- 4 Golden Delicious apples, peeled, cored and each cut into 8 wedges
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- Pinch of freshly grated nutmeg
SPICED APPLE COMPOTE
INSTRUCTIONS
- Melt ¼ cup unsalted butter in a large skillet over medium heat.
- Add 4 Golden Delicious apples (peeled, cored, and cut into 8 wedges), ¼ cup granulated sugar, 1 tsp ground cinnamon, and a pinch of freshly grated nutmeg.
- Cook, stirring occasionally, until the apples are tender (about 10 minutes).
- Refrigerate the spiced apple compote in an airtight container for up to 4 days. Serve at room temperature or warm slightly before eating.
PANCAKE
INSTRUCTIONS
- Preheat the oven to 425°F.
- In a medium bowl, whisk together ¾ cup all-purpose flour, ¼ cup granulated sugar, and a pinch of fine sea salt.
- Whisk in ¾ cup whole milk until smooth.
- Whisk in 3 large eggs, one at a time, whisking well after each addition.
- Whisk in 1 tsp vanilla extract and 1 Tbsp unsalted butter, softened.
- Put the skillet (preferably a 12-inch ovenproof skillet, cast iron works well) in the oven until the butter melts, about 3 minutes.
- Remove the skillet from the oven and use a pastry brush to brush the butter around the base and up the sides of the skillet.
- Pour the batter into the skillet.
- Return the skillet to the oven and bake until golden brown and puffy (15 to 20 minutes).
- Top the pancake with the spiced apple compote and dust with ¼ cup icing sugar or cinnamon sugar.
- Cut into wedges and serve immediately.
BAKING DAY SECRETS
- To speed up prep time, put all the pancake ingredients in a food processor fitted with the steel blade or a blender, then pulse just until well combined and smooth. Do not overmix.
CHANGE IT UP
- If you prefer, you can make individual pancakes by baking the batter in four 6-inch skillets.
- Divide the butter among the skillets and melt in the oven for 1 to 2 minutes.
- Divide the batter among the skillets, then bake for 10 to 12 minutes.
