Cinnamon Apple Puffed Pancake/Dutch Baby
"A rose by any other name" applies to this multi-labelled brunch treat. Also known as a German pancake, a Pfannkuchen, a Dutch puff and a Bismark, apple pancakes are clearly a favourite all over the world. This version differs from typical pancakes in that it's baked rather than fried on the top of the stove, and the recipe doesn't use baking powder. When it emerges puffy and browned from a hot oven, the apple pancake's dramatic appearance belies how simple it is to make. There are many ways to dress it up, too. Top it with icing sugar, plain or flavoured maple syrup, whipping cream, caramelized or fresh fruit, and you have a brunch dish that's different every time.
This recipe, adapted very slightly from Half Baked Harvest, can be doubled if you have the appropriately-sized larger pan. I made it both in a cast iron pan and a larger, ceramic pan. It was delicious both ways, but the cast iron pan gave the pancake and the apples underneath a bit more texture. I knew it tasted good, because the only sound I heard from my brunch partner was "Mmmm, mmmm, mmmm."
More pleasing breakfast and brunch options.
Time: 30-40 minutes
Serves 4
Ingredients for Pancake
1 Granny Smith, honeycrisp or other crisp apple, thinly sliced
1 tablespoon brown sugar
6 tablespoons unsalted butter, melted
4 eggs
2/3 cup milk
2/3 cup all-purpose flour
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon table salt or kosher salt
Ingredients for Cinnamon Butter Maple Syrup (Optional)
1/2 cup real maple syrup
2 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Method for Pancake
Preheat the oven to 450 degrees F.
Arrange all the apple slices in the bottom of a 10-12 inch (25-30 cm.) cast iron pan and drizzle 4 tablespoons of the melted butter over the apples. Sprinkle the brown sugar on top of the apples. Place the pan in the centre of the oven for 10-12 minutes, until the apples are caramelized. Watch them at the final stages to make sure they are browned, but don't burn.
While the apples are browning, make the batter. In a blender or using a bowl with a whisk or handheld electric mixer, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons of melted butter. Blend or mix vigorously for 30 seconds to one minute, until the batter is smooth. No clumps of flour should remain.
Remove the hot cast iron pan from the oven. Set aside several slices of apple to use on top of the finished pancake.
Pour the batter onto the remaining apples and put the pan back into the centre of the oven. Bake for 18-20 minutes, until the pancake is fully puffed up and brown on the top. Do not open the oven during the first 15 minutes of cooking or the pancake might deflate.
Top the pancake with the reserved caramelized apple slices. Sprinkle the pancake with icing sugar, if using. Serve directly from the hot skillet. Be careful when placing it on a table.
Optional toppings for each individual serving: whipping cream, plain or flavoured maple syrup (see Cinnamon Butter Maple Syrup below) or fresh fruit.
Method for Cinnamon Butter Maple Syrup
While the pancake is baking, combine in a saucepan the maple syrup, butter and cinnamon and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer the mixture for 3-5 minutes. Remove the syrup from the heat and stir in the vanilla. Serve warm beside the apple pancake.
"A rose by any other name" applies to this multi-labelled brunch treat. Also known as a German pancake, a Pfannkuchen, a Dutch puff and a Bismark, apple pancakes are clearly a favourite all over the world. This version differs from typical pancakes in that it's baked rather than fried on the top of the stove, and the recipe doesn't use baking powder. When it emerges puffy and browned from a hot oven, the apple pancake's dramatic appearance belies how simple it is to make. There are many ways to dress it up, too. Top it with icing sugar, plain or flavoured maple syrup, whipping cream, caramelized or fresh fruit, and you have a brunch dish that's different every time.
This recipe, adapted very slightly from Half Baked Harvest, can be doubled if you have the appropriately-sized larger pan. I made it both in a cast iron pan and a larger, ceramic pan. It was delicious both ways, but the cast iron pan gave the pancake and the apples underneath a bit more texture. I knew it tasted good, because the only sound I heard from my brunch partner was "Mmmm, mmmm, mmmm."
More pleasing breakfast and brunch options.
Time: 30-40 minutes
Serves 4
Ingredients for Pancake
1 Granny Smith, honeycrisp or other crisp apple, thinly sliced
1 tablespoon brown sugar
6 tablespoons unsalted butter, melted
4 eggs
2/3 cup milk
2/3 cup all-purpose flour
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon table salt or kosher salt
Ingredients for Cinnamon Butter Maple Syrup (Optional)
1/2 cup real maple syrup
2 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Method for Pancake
Preheat the oven to 450 degrees F.
Arrange all the apple slices in the bottom of a 10-12 inch (25-30 cm.) cast iron pan and drizzle 4 tablespoons of the melted butter over the apples. Sprinkle the brown sugar on top of the apples. Place the pan in the centre of the oven for 10-12 minutes, until the apples are caramelized. Watch them at the final stages to make sure they are browned, but don't burn.
While the apples are browning, make the batter. In a blender or using a bowl with a whisk or handheld electric mixer, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons of melted butter. Blend or mix vigorously for 30 seconds to one minute, until the batter is smooth. No clumps of flour should remain.
Remove the hot cast iron pan from the oven. Set aside several slices of apple to use on top of the finished pancake.
Pour the batter onto the remaining apples and put the pan back into the centre of the oven. Bake for 18-20 minutes, until the pancake is fully puffed up and brown on the top. Do not open the oven during the first 15 minutes of cooking or the pancake might deflate.
Top the pancake with the reserved caramelized apple slices. Sprinkle the pancake with icing sugar, if using. Serve directly from the hot skillet. Be careful when placing it on a table.
Optional toppings for each individual serving: whipping cream, plain or flavoured maple syrup (see Cinnamon Butter Maple Syrup below) or fresh fruit.
Method for Cinnamon Butter Maple Syrup
While the pancake is baking, combine in a saucepan the maple syrup, butter and cinnamon and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer the mixture for 3-5 minutes. Remove the syrup from the heat and stir in the vanilla. Serve warm beside the apple pancake.