Apple-Stuffed Puffed Pancake
Dutch Baby
Ingredients
- 3 large free-range eggs at room temperature
- 75 milliliters 2¾ fluid ounces full-fat milk or coconut milk, at room temperature
- 75 grams 2¾ ounces gluten-free flour blend
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 teaspoon ground cinnamon plus extra for dusting (optional)
- 4 tablespoons butter or coconut oil
- 1 large Pink Lady apple sliced into 1cm (½-inch) slices
- 1-2 tablespoons light brown soft sugar or coconut sugar
- Maple syrup or honey to serve (optional)
Serves 4 | Calories 332 (per serving)
Prep 20 mins | Cook 25 mins |
Instructions
- Preheat the oven to 200°C (390°F).
- In a medium-sized bowl, whisk together the eggs, milk, flour, vanilla extract, salt, and ½ teaspoon of cinnamon until you have a smooth batter.
- In a medium-sized ovenproof frying pan, melt 2 tablespoons of butter or coconut oil over medium heat.
- Add the apple slices, remaining cinnamon, and the sugar.
- Cook, gently turning the apple slices continuously until they have softened and are evenly coated in the cinnamon sugar mix.
- Transfer the apples to a plate and set them aside, then wipe the pan clean with kitchen paper.
- Place the clean pan in the preheated oven for about 10 minutes.
- Remove the pan from the oven and melt the remaining butter or oil in it, tilting the pan to evenly coat the base and sides.
- Return the cooked apple slices to the pan and pour the batter over them.
- Place the pan back in the hot oven and bake for about 15 minutes or until the pancake has puffed up.
- The center should still have a slight wobble, and the outer edges should be a nice golden-brown color.
- While wearing oven gloves, cut the pancake directly in the pan and serve it like a pie, sprinkling it with extra cinnamon.
- Drizzle with maple syrup or honey if desired.
Notes / Tips / Wine Advice:
For a dairy-free version, replace the milk and butter with coconut milk and oil. Enjoy your delightful Apple-Stuffed Puffed Pancake!
