A Dutch baby pancake (must be a rather big baby!) is also referred to as a German pancake. It’s traditionally baked in a cast iron pan and although spectacular out of the oven due to its puffed up appearance, it quickly deflates into a pancake. This recipe uses granny Smith apples with brown sugar and a touch of cinnamon. For convenience I used a thick bottomed non stick pan, but if you have a good cast iron pan you will get even better results.
Preheat oven to 425°F – 220°C
Peel, core ans slice apples into medium thick wedges.
Add half the butter to a pan on moderate heat, add the apples, cinnamon and sugar. Mix well and leave on very low heat until cooked and caramelised.
Place the remainder of the butter into a cold frying pan, (a cast iron is best or any very thick pan) and place into the oven until the butter is melted and starts to bubble.
Into a blender add the eggs, milk, flour and salt and blitz for approx 20 to 30 seconds.
Remove the pan from oven and pour in your mixture, return to oven for approx 15 to 20 minutes.
Once cooked, remove from oven and place your cooked apples in the centre.
Dust the outside with the powdered sugar with a shaker or by using a small sieve with sugar.
Squeeze a cheek of lemon over apples and serve immediately.
You can of course make this recipe by hand using a whisk and a mixing bowl.
Apples are optional, why not add some cheese and bacon and have it for breakfast.
By Joel Mielle
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