Caramel Apple Dutch Baby Pancake
Welcome to another round of food with weird and misleading names. No babies were harmed in the making of this, and apparently it comes from America (although it originally comes from a German dish). Delicious though
- 2 red eat apples
- 2 tbsp unsalted butter
- 2 tbsp caster sugar
- 3 eggs
- 180 ml milk
- 1 tsp vanilla extract
- 75 g self-raising flour
- 1/2 tsp ground cinnamon
- 200 g caster sugar
- 50 ml water
- 150 ml double cream
- 1/2 tsp flaked sea salt
- 1 big scoop vanilla ice cream
Preheat The Oven
Preheat the oven to 220ºC.
Make The Batter
Combine the eggs, milk and vanilla in a bowl.
Add in the flour and cinnamon, then whisk well to a smooth batter.
Prepare The Apples
Peel, quarter and core the apples then slice them into 1cm thick wedges.
Cook The Apples
Heat the butter over a medium heat in the pan you want to serve it in (we made individual ones) until melted and foaming.
Add enough apple slices to just cover the base of the pan and cook for a minute or so.
Sprinkle over a little sugar, turn the apple wedges over and cook for another minute until the apples are golden brown.
Add Batter And Bake
Ladle some batter over the apples in the pan so that so that it just covers the apples.
Place the pan in the oven and bake for 12-14 minutes, or until risen, puffy and golden brown around the edges.
Make The Caramel
Pour the sugar for the caramel into a saucepan and just cover with the water (use more if necessary).
Bring the mixture to a boil without stirring and let the water bubble away until the sugar turns a deep amber.
Add Cream And Salt
Warm the cream in the microwave for 30 seconds, then carefully pour it into the sugar and combine well.
Add the sea salt and set it aside.
Serve Right From The Oven
Take the Dutch baby from the oven and quickly add a big scoop of ice cream. Drizzle over the salted caramel sauce and dust with icing sugar.
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