Dutch Baby
A light, oven-baked Dutch Baby pancake with buttery apples, crisp edges, and a soft, custardy center, finished with lemon juice and powdered sugar.
Servings 6 servings
Ingredients
- 4 eggs
- 1 cup milk
- ⅔ cup flour
- 6 tablespoons butter divided
- 3 tablespoons sugar
- ½ teaspoon vanilla
- 1 apple peeled, cored and thinly sliced
- 1 lemon
- 2 tablespoons confectioners' sugar
Instructions
- Preheat the oven to 375 degrees.
- Add the eggs, milk, flour, 4 tablespoons melted butter, sugar, and vanilla to a blender. Blend until well mixed.4 eggs, 1 cup milk, ⅔ cup flour, 3 tablespoons sugar, ½ teaspoon vanilla
- Melt the remaining 2 tablespoons of butter in a heavy, cast iron skillet over medium-high heat.
- Add the apple slices and stir to coat with the butter.1 apple
- Pour in the batter and transfer immediately to preheated oven.
- Cook for approximately 35 minutes or until edges have puffed up and are golden brown.
- Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.1 lemon, 2 tablespoons confectioners' sugar
Notes
- Use a preheated oven and a hot skillet for best rise.
- Blend batter until completely smooth.
- Do not stir after pouring batter into the skillet.
- Serve immediately for best texture and presentation.
- Firm apples work best and should be thinly sliced for even cooking.
- Add lemon juice immediately after baking for best flavor.
Nutrition
Calories: 257kcal | Carbohydrates: 25g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 144mg | Sodium: 148mg | Potassium: 153mg | Fiber: 1g | Sugar: 11g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
