Best Dutch Apple Pancake Recipes

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

DUTCH PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Melt butter in a 9 inch glass pie pan in oven.
• Arrange apple slices, then walnuts over butter.
• Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
• While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
• Stir in cranberries.
• Remove pie pan from oven.
• Lightly spray inside edges of dish with nonstick spray.
• Pour batter into dish.
• Sprinkle brown sugar over batter.
• Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
• Serve with warm maple syrup.

DUTCH PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Melt butter in 9-inch glass pie in oven. Arrange apple slices, then walnuts over butter. Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes. Meanwhile, using electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt in large bowl to blend. Stir in cranberries. Remove pie dish from oven. Lightly spray inside edges of dish with nonstick spray. Pour batter into dish. Sprinkle brown sugar over batter. Bake until center is set and edges are puffed and slightly browned, about 25 minutes. Serve immediately with warm maple syrup.

OVEN BAKED DUTCH APPLE PANCAKE

Steps:

• Preheat oven to 350 degrees F.
• In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon.
• In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt.
• Beat just until batter is smooth.
• Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.

DUTCH APPLE PANCAKE (VEGAN)

Steps:

• Heat oven to 400'F.
• Heat (on medium) 1 tablespoon of the margarine in a 10" cast iron skillet.
• Saute the apples for about 5 minutes, or until nice and brown on the outside. I didn't peel my apples, I like the added fiber the peeling adds.
• Puree 1 tablespoon vegan margarine, flour, sugar, agave, cinnamon, nutmeg, milk and banana in a blender until just combined. About 1 minute.
• Pour the puree over the apples in the skillet and then put the skillet into the oven and bake until set and puffed, about 15 minutes.
• Serve hot.
• Bon Appetit!

APPLE PUFF UP PANCAKE - DUTCH BABY RECIPE - (4.4/5)

Steps:

• Preheat oven to 450°F and place rack in center of oven. Peel, core and slice apple. In a medium bowl, whisk together eggs, milk, flour and vanilla until smooth. Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread apples in pan and cook for 4 minutes. Turn apples and continue cooking 3 minutes. Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt. Remove pan from heat, stir apples lightly to coat with sugar, and then top with batter. Bake 15 minutes or until mixture puffs up and turns golden brown around edges. Remove from oven and cut into four wedges. Sprinkle with lemon juice and serve with a sprinkling of powdered sugar.

DIABETIC DUTCH APPLE PANCAKE

Steps:

• Combine batter ingredients in blender or food processor. Mix until smooth. Let rest 30 minutes.
• For filling, melt margarine in 10-inch ovenproof skillet. Add apple slices and cinnamon. Cook over low heat for 3 minutes, stirring constantly.
• Pour batter over apple, place in a preheated 425° oven and bake for 15 minutes. Reduce heat to 350° and bake 15 minutes more. Remove from oven.
• Blend glaze ingredients and drizzle over top of pancake. Cut into four wedges.

DUTCH APPLE PANCAKE

Steps:

• Heat the oven to 400°F. Peel, core, and cut apples into slices (about 3 cups of chopped apples.) Put butter in deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Spread the apples on top of the brown sugar and sprinkle the cinnamon. Put the pan back in the oven to caramelize the apples and sugar. Whisk the flour with salt. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples. Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.

DUTCH APPLE PANCAKE

Steps:

• 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.