Do you like cooking with your kids? Well this Dutch Baby Pancake with Apples recipe is so much fun to make because the pancake rises in the oven!
Whenever we’re bored, the kids and I flip through our cookbooks, and I call out the names of random kid-friendly recipes. As we come across ones that sound funny, or interesting, I’ll show them a picture of it (if available) and then we decide if we should make it.
The other day, we were playing our “What Should We Cook Today?” game with their C is for Cooking cookbook. They decided that Elmo’s Dutch Baby Pancake with Buttery Apples was the funniest thing they’d ever heard – and asked me to make it.
This puffy pancake is baked in a pie pan and topped with buttery, sautéed apples. We modified the recipe a bit by adding extra oomph to the apple mixture. The original version does not include the extra 2 tablespoons brown sugar, 2 teaspoons cinnamon, or 2 tablespoons water. The end result looks more like a dessert than breakfast, but as long as we’re having fun together, I try not to get too fussy about what we’re making.
DUTCH BABY PANCAKE WITH BUTTERY APPLES
- 2 eggs
- 1 teaspoon vegetable oil
- 1/2 cup low-fat milk
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon butter
- 2 large apples, peeled and sliced
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons water
- Confectioner’s sugar for dusting
Step 1: Preheat the oven to 425F. Grease a 9-inch nonstick pie pan, or skillet with an ovenproof handle.
Step 2: Crack the eggs into a medium bowl. Then whisk eggs, oil, and milk together until well-blended.
Step 3: Add the flour, sugar, salt, and cinnamon to the bowl. Stir until a smooth batter forms. (A few lumps are okay.) Pour the batter into the greased dish.
Step 4: Bake the pancake for 10 minutes. Reduce the heat to 350F. Bake until the pancake is very puffy and lightly browned all over, about 5-8 minutes longer.
Step 5: Meanwhile, heat butter in a large skillet. Add the apples, brown sugar, cinnamon and water. Stir the mixture often. Cook for 10 minutes, or until apples are tender.
Step 6: Cut pancake like a slice of pie, and top with sugared apples. Using a wire-mesh sieve, dust the pancake with confectioner’s sugar.
Baker’s Note: We had a lot of fun watching the pancake grow after it had been in the oven for 5 minutes. If you have an oven with a see-through glass door and an oven light, your kids will get a kick out of watching the pancake rise. It gets very puffy in the oven, but it shrinks back down once it’s out of the oven.