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Dutch Baby Pancake

This Dutch Baby Pancake is a culinary spectacle that combines the best of both pancakes and popovers. It’s a delightful oven-baked treat that magically puffs up to impressive heights during the baking process. While we’ve included a sautéed apple topping that adds a burst of flavor, you can also opt for a simple dusting of powdered sugar or a sprinkling of fresh berries to elevate the pancake’s taste.
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Ingredients

Pancake:

  • 3 tablespoons butter
  • 4 large eggs
  • ½ cup milk
  • ¾ cup gluten-free all-purpose flour We used Bob’s Red Mill 1:1 Baking Flour
  • 1 tablespoon granulated sugar
  • Apple Topping Optional:
  • 1 tablespoon butter
  • 2 medium apples peeled and sliced
  • 3 tablespoons dark brown sugar
  • ½ teaspoon ground cinnamon

Serves: 4

    Instructions

    • Preheat your oven to 400°F (200°C).
    • Place the butter into an 8-inch cast-iron skillet and put the skillet in the oven to melt the butter.
    • In a medium bowl, whisk together the eggs and milk until you have a smooth mixture.
    • Add the flour and sugar, then whisk until smooth, ensuring there are no lumps (about 1 minute).
    • Remove the skillet from the oven and carefully rotate it to coat the inside with the melted butter.
    • Then, pour the batter into the hot skillet and return it to the oven.
    • Bake the pancake for 20 to 25 minutes, or until it puffs up in the center and turns golden brown along the edges.
    • If you choose to prepare the Apple Topping, do so while the Dutch Baby bakes.
    • Melt the butter in a medium nonstick skillet over medium heat.
    • Add the apple slices, sugar, and cinnamon, stirring to combine.
    • Reduce the heat to low and stir occasionally.
    • Cook until the apples are soft, which should take about 20 minutes.
    • If the apples are ready before the pancake, turn off the heat.
    • Once the pancake is done, remove it from the oven, and top it with the cooked apples if you’ve prepared the topping.
    • Serve the Dutch Baby Pancake immediately.

    Notes / Tips / Wine Advice:

    Nutrition Analysis (for the pancake):
    280 calories
    7g fat
    210mg cholesterol
    95mg sodium
    27g carbohydrates
    0g dietary fiber
    5g sugar
    9g protein
    Enjoy your delightful Dutch Baby Pancake with either the apple topping or your choice of sweet accompaniments!
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    Course Pancake’s / Crepes
    Cuisine Dutch
    Diets Gluten Free