Dutch Baby Pancake with Apples

  • 6

  • 30 minutes

Ingredients

  • 1 ¼ cups (8 ¾ ounces / 248 grams) Tegner Mill All-Purpose Flour
  • ¼ cup sugar
  • 1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 6 large eggs
  • 1 ½ teaspoons vanilla extract
  • 3 tablespoons unsalted butter
All-Purpose Flour

All-Purpose Flour

$10.00+
Regular price

Directions

  1. In a large bowl, whisk together the flour, 3 tablespoons of sugar, lemon zest, and salt.
  2. In a separate bowl, whisk together the milk, eggs, and vanilla extract.
  3. Whisk two-thirds of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining milk mixture until smooth.
  4. Adjust the oven rack to the lower-middle position.
  5. Melt butter in a 12-inch oven-safe nonstick skillet over medium-low heat.
  6. Add the batter to the skillet, then immediately transfer to the oven and set the temperature to 375°F.
  7. Bake until the edges are deep golden brown and the center begins to brown, about 30 to 35 minutes.
  8. Transfer the skillet to a wire rack and sprinkle the pancake with lemon juice and the remaining 1 tablespoon of sugar.
  9. Gently transfer the pancake to a cutting board, cut into wedges, and serve.

Cinnamon Apple Topping (Optional)

Ingredients:

  • 2 tablespoons unsalted butter
  • ⅓ cup water
  • ¼ cup packed brown sugar (1 ¾ ounces)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 ¼ pounds Granny Smith apples (3 to 4 apples), peeled, cored, halved, and cut into ½-inch thick wedges (halved crosswise)

Directions:

  1. Melt butter in a 12-inch skillet over medium heat.
  2. Add water, sugar, cinnamon, and salt, then whisk until the sugar dissolves.
  3. Add apples, increase heat to medium-high, and bring to a simmer.
  4. Cover and cook, stirring occasionally, for 5 minutes.
  5. Uncover and continue cooking until apples are translucent and just tender, and the sauce has thickened, about 5 to 7 minutes longer.
  6. Transfer to a bowl and serve. (The topping can be refrigerated for up to 2 days.)

Special thanks to Gather - Moesto for sharing this delicious recipe with us!

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Dutch Baby Pancake with Apples