Apple Dutch Baby Pancake
Photography Manja Wachsmuth.
Looking a bit like a sweet Yorkshire pudding, this puffy, golden pancake rises high above the edges of the pan, creating a light crust with a tender baked apple centre. Once removed from the oven the pancake collapses rapidly, so have everyone at the table ready to eat.
Serves: 4
INGREDIENTS
½ cup plain flour
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon salt
3 tablespoons caster sugar
3 eggs
½ cup milk
1 teaspoon vanilla extract
finely grated zest 1 lemon
2 apples, halved, cored and sliced 1 cm thick (I used Braeburn)
2 tablespoons butter
To serve
icing sugar
maple syrup
yogurt or crème fraîche
METHOD
Preheat the oven to 200˚C.
Combine the flour, spices, salt and sugar in a large bowl. Whisk the eggs, milk, vanilla and lemon zest together and gradually whisk into the flour until combined. Set aside while you cook the apples.
Heat a 24 cm ovenproof non-stick sauté pan and add the butter and apples. Cook over a medium-high heat for 5 minutes until the apples are tender and golden, turning frequently. Remove from the heat and pour the batter over the apples. Bake in the oven for 20 minutes until the edges are well puffed and golden brown. Dust with icing sugar, drizzle with maple syrup and serve immediately
with yoghurt or crème fraîche.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.