Dutch Pancakes with Spicy Apples
Submitted by debbi
Dutch pancake with spicy apples is a puffed, golden oven pancake cut into wedges and smothered in cinnamon-glazed apples with a sweet sour cream dollop. A dramatic, custardy brunch centerpiece.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis is a Dutch baby, the dramatic oven pancake that puffs up the sides of the skillet into a golden, custardy crater. The batter couldn’t be simpler, just eggs, flour, sugar, and milk whisked smooth, but the oven does something close to magic with it.
It bakes into a tender, eggy pancake that’s crisp at the edges and soft in the middle, then gets sliced into wedges straight out of the pan.
The topping is what makes it brunch-worthy. Sliced red apples get glazed in melted margarine, brown sugar, and cinnamon, thickened with a touch of cornstarch into a syrupy, spiced tangle, cooked just to crisp-tender so they keep some bite.
A dollop of sour cream whipped with powdered sugar adds a cool, tangy contrast to the warm, sweet apples. Serve it the moment it comes out, while it’s still puffed and impressive.
Pro Tips
- Whisk or blend the batter until completely smooth so the pancake puffs evenly without lumps.
- Serve immediately. A Dutch baby starts to deflate within minutes of leaving the oven.
- Cook the apples only to crisp-tender so they hold their shape instead of turning to mush.
- Stir the cornstarch into cold water first so the apple glaze thickens smooth, not lumpy.
Variations
- Use butter in place of margarine for richer flavor in the apple topping.
- Swap the apples for pears, or add a handful of raisins or chopped pecans.
- Finish with a squeeze of lemon and a dusting of powdered sugar instead of the sour cream.
Ingredients
Directions
Pancakes: Preheat the oven to 400 degrees; spray a 10-inch round oven-safe skillet with nonstick cooking spray.
Beat the eggs. Mix in the flour, sugar and milk.
Pour the mixture into the pan and bake for 15 minutes.
Reduce the heat to 325℉ (160℃) and bake for 40 to 45 minutes longer.
Remove immediately and cut into wedges.
Top with spicy apples.
Spicy Apple Topping: Melt the margarine in a skillet and add the cornstarch mixture, brown sugar and cinnamon.
Stir until thickened.
Add the apples and cook until crisp-tender.
Spoon over the pancakes.
Combine the sour cream and powdered sugar.
Add a dollop to each serving if desired.
Garnish with pansies or dianthus.
Serve with sausage.
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