Dutch Baby Pancake with Apples

43 Ratings
  • 5 13
  • 4 11
  • 3 12
  • 2 7
  • 1 0

Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.

Martha Stewart Living, February 1998

Gallery

Read the full recipe after the video.

Recipe Summary test

Servings:
4
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Ingredients

Directions

  • 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 bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.

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Reviews (3)

43 Ratings
  • 5 13
  • 4 11
  • 3 12
  • 2 7
  • 1 0
Martha Stewart Member
10/12/2015
This was absolutely amazing, yet so simple!! I was a total pig and ate 3/4's of it by myself! it was that good! cant wait to make it again this weekend.
Martha Stewart Member
05/16/2014
I've used this recipe since it was published in 1998, usually for visitors because it is easy and delicious. It comes out puffier than it appears in the photo. The apples become slightly caramelized at the bottom. Great recipe!
Martha Stewart Member
12/30/2008
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.
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