Dutch Apple Pancake

This is the brunch showstopper known as a Dutch baby pancake, and it never fails to impress. An eggy, crepe-like batter is poured over cinnamon-spiced apples sizzling in a skillet, then baked in a hot oven where it puffs up dramatically, climbing the sides of the pan into golden, custardy waves before settling as it cools.

The big puff comes from two things: a high ratio of eggs to flour, and a screaming-hot oven that turns the batter’s moisture to steam fast. Two small steps maximize it. Blending the batter until smooth and letting it rest for 30 minutes relaxes the gluten and lets the flour fully hydrate, and using an ovenproof skillet that’s already hot from cooking the apples gives the batter an immediate blast of heat the moment it goes in.

The apples caramelize gently in margarine and cinnamon, becoming a soft, sweet base baked right into the bottom of the pancake. A quick cinnamon-sugar glaze drizzled over the top adds sweetness and shine. Serve it straight from the oven, cut into wedges, while it’s still puffed and warm, because a Dutch baby waits for no one; it deflates within minutes of leaving the oven.

Kitchen Tips

• Let the batter rest 30 minutes after blending. It hydrates the flour and helps the pancake puff higher.
• Get the skillet good and hot from cooking the apples, then pour the batter straight in. The immediate heat drives the dramatic rise.
• Don’t open the oven while it bakes. A blast of cool air can deflate it before it sets.
• Serve immediately. A Dutch baby is at its puffed peak right out of the oven and deflates fast.

Variations

• Swap the cinnamon glaze for a dusting of powdered sugar and a squeeze of lemon.
• Use pears, peaches, or berries in place of, or with, the apples.
• Add a splash of vanilla or a grating of nutmeg to the batter.