Dutch Baby Pancake
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Martha Stewart Living, February 1998
- Yield Serves 4
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Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch wedges
- 1/3 cup honey
- 1/4 teaspoon ground cardamom
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar
Directions
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Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
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In a separate bowl, whisk together remaining ingredients, except confectioners’ sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners’ sugar sifted over the top.
I make this recipe completely in a pyrex 9 x 11 or in a round tart pan. While the oven is heating, I put the butter into the pan and let it melt in the preheating oven. Then I add the apples and let them sizzle for a few minutes to cook. I add the honey and cardamom and then pour the batter. I mix the batter in my blender. This couldn't be easier, and is lovely when it comes out of the oven. It is also good with brown sugar rather than honey. Use bananas rather than apples.