Recipes Breakfast Basics Dutch Apple Pancake
Dutch Apple Pancake

Dutch Apple Pancake

Dutch Apple Pancake is rated 3.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2 to 4 Serves 2 to 4.
Also known as a German, or puff, pancake, this pancake puffs up because of the addition of eggs. Enjoy it for breakfast or brunch, garnished with a dusting of confectioners' sugar.

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 Golden Delicious apple, cored and cut into
      1/2-inch slices
  • 1/2 tsp. ground cinnamon
  • 1 Tbs. granulated sugar
  • 2 eggs, at room temperature
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • Confectioners’ sugar for dusting

Directions:

Preheat an oven to 400ºF. Butter a 10-inch ovenproof braiser or fry pan.

In another fry pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon and granulated sugar and sauté, stirring occasionally, until the apple begins to soften and brown, 5 to 6 minutes. Set aside.

In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat, melt the remaining 2 Tbs. butter. Add the butter to the egg mixture and whisk until smooth.

Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioners' sugar and serve immediately.
Serves 2 to 4.
Williams-Sonoma Kitchen.
Rated 3 out of 5 by from Use a tart apple Red delicious apples don't have enough flavor and don't hold up to the 2 step cooking process. Use a Granny Smith or any tart baking apple for the most flavor and so the apple doesn't just "melt" into the pancake. A baking apple will soften but still have texture. All in all, not a bad recipe but most recipes call for 3 eggs and 1/2 cup flour so make sure you are using extra large or jumbo eggs if only using 2 eggs. If using medium or large eggs, use 3 eggs. It is an "egg-y" dish. Think crepes over pancakes...pancakes are bread like and crepes are thin and egg-y....Dutch Babies are not bread like (not truly a pancake at all) they are egg-y. Know what you are making before you complain about wasting a Saturday morning making a dish. If you don't like a dish its not the recipe's fault, you just don't like a dish. I don't make pistachio pudding if I only like chocolate pudding......please!
Date published: 2015-05-23
Rated 1 out of 5 by from No Richard walkers...! I followed the recipe exactly - I thought it was too eggy and not sweet enough and not enough apples. I Was really disappointed because I wasted a perfectly good Saturday morning making this!
Date published: 2014-11-08
Rated 5 out of 5 by from Light and Delicious Made this for breakfast this morning and followed the directions exactly. OMG!! This was outstanding. I was a little hesitant to try it because I always find pancakes to be too heavy and can barely finish one, but this was so light and the apples made it so fresh tasting. I dusted with powdered sugar and did not need syrup. On top of that, it was so easy to prepare. This will be part of my weekend breakfast rotation. I am going to try this with fresh/frozen peaches.
Date published: 2013-06-23
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