Apple Dutch Baby Pancake
Photography by 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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