Golden and puffed Dutch baby pancake flavored with cinnamon and allspice. Serve along with this sweet maple syrup and tart tender apples. Excellent breakfast to start the weekend!
This week is all about Dutch baby pancake! I first tried Dutch baby pancake at The Original Pancake House. I still remember that massive bowl-shaped “pancake” covered with powdered sugar appeared in front of my eyes. It was bigger than my face. I was shocked and I can only think of how the hell I can finish this thing. If you are wondering, of course, I didn’t finish even with the help of Bryan. But that pancake was absolutely delicious and memorable!
If you are not familiar with Dutch baby pancake, think of it like a giant popover. The batter expands and puffs up during the cooking process in the oven. The sides and edges turn dark brown and crispy. The middle remains soft and pancake-like. Dust with powdered sugar and squeeze some fresh lemon juice over. It is no doubt one of the best breakfast items ever!
My version involves my favorite baking fruit, APPLE. You probably already know I am a huge fan of apples from previous posts, Apple Pie Cupcakes, Apple Butter, Apple Cider Gummy Bears, & Cider Mule. I love that tender and tart apples with this delicate pancake and the spices. And Dutch baby pancake is the EASIEST pancake I have ever made. Take out your blender or food processor, dump everything in and blend for 20 seconds. Done and done!
There are 2 tips for making the perfect Dutch baby pancake.
- Really hot skillet – When you are preheating the oven, make sure to warm the skillet in the oven as well. A hot skillet will guarantee a tall and puff pancake.
- No peeking – When the pancake is baking, do not open the oven door to peek. The pancake may deflate as the oven temperature drops.
Spiced pancake of course needs spices! I used cinnamon and allspice. The pancake was aromatic and warm. Not over powering. Just enough. Then, top with these sauteed tart apples and sweet maple syrup. Heavenly! Absolutely a great dish to serve for breakfast or brunch! Bryan suggested that I should make this again for Christmas morning. Christmas tree, presents, and a warm spiced Dutch baby pancake? YES!!!! I am totally starting this tradition! 😉
Spiced Dutch Baby Pancake with Apple-Maple Topping
- ½ cup all-purpose flour
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon cinnamon
- pinch of allspice
- 2 tablespoons unsalted butter
- powdered sugar
- 2 tablespoons unsalted butter
- 2 medium Granny Smith apples (peeled, cored and diced)
- 1½ tablespoons light brown sugar
- 1/8 teaspoon cinnamon
- ¼ cup maple syrup
- In a blender or food processor, add the eggs, milk, flour, sugar, vanilla, salt, cinnamon and allspice. Blend for 10 seconds. Scrape down the sides. Blend for another 10 seconds. Let the batter rest in the blender for 20 – 25 minutes.
- Meanwhile, preheat the oven to 425˚F (220˚C). Place a 10-inch oven-safe skillet on the middle rack of the oven.
- Using oven mitts, carefully transfer the skillet to the stove top. Add and melt the butter to coat both the bottom and the sides of the pan. Pour in the batter and make sure to spread evenly on the pan. Carefully place the skillet in the oven. Bake until the pancake is puffed, lightly browned on top the top, and darker brown on the sides and edges, about 15 – 20 minutes. Do not peek and open the oven door while baking.
- Meanwhile, in a medium sauce pan over medium heat, melt the butter. Add apple, brown sugar, and cinnamon. Cook until apples are softened, stirring occasionally, about 5 minutes. Add the maple syrup and mix well. Transfer the topping to a serving bowl.
- Transfer the pancake to a large serving plate. Dust with powdered sugar. Serve with apple-maple topping.
- The spices in the pancake is mild and not too strong. You can substitute and adjust the spices to your own liking.
- Use tart apples like Granny Smith, because it can better balanced the sweetness of maple syrup.
(Adapted from The Kitchn)