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Sunday, March 3, 2019

One-pan puffy oven-baked pancake





Apple Dutch Baby Pancake


 This one-pan puffy oven-baked pancake recipe will wow brunch guests. Make it your own by swapping out the apple for pear slices, or switch up the spices and try cardamom or ginger in place of the cinnamon.


  • 4 tablespoons ( ½ stick) unsalted butter
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup whole-wheat pastry flour
  • 1 tablespoon granulated sugar plus ¼ cup, divided
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg, divided
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • 2 cups sliced apple (about 1 large)
  • Confectioners' sugar for garnish




Preparation


  • Prep
  • Ready In
  1. Preheat oven to 425°F.
  2. Melt butter in a medium cast-iron skillet over medium heat. Remove from heat. Transfer 2 tablespoons of the melted butter to a blender. Add eggs, milk and vanilla; blend until very smooth, about 30 seconds. Add flour, 1 tablespoon granulated sugar, baking powder, ¼ teaspoon nutmeg and salt; pulse until very smooth, scraping down the sides as necessary.
  3. Combine the remaining ¼ cup granulated sugar, ¼ teaspoon nutmeg and cinnamon in a small bowl. Brush the remaining butter over the bottom and up the sides of the pan. Return to medium heat. Sprinkle the sugar mixture into the pan and arrange apple slices on top. Cook, undisturbed, until bubbling, 1 to 2 minutes. Pour the batter over the apple slices.
  4. Transfer the pan to the oven and bake for 15 minutes. Reduce temperature to 375°F and bake until golden and the center is firm, 5 to 10 minutes more. Sift confectioners' sugar over the top before serving, if desired.

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