There is no better way to feed a crowd with a sweet breakfast treat than a Dutch baby pancake. Akin to a Yorkshire pudding, the pancake batter puffs up like a souffle in the oven. It’s then topped with delicious things to be devoured immediately. This recipe for a Dutch baby pancake with caramelised Pink Lady® apples with cinnamon had been in my imagination for a while. These are my favourite apples to eat and bake with. They linger on their trees for longer to develop their sweetness and blush pink colour. I love how crisp and juicy they are.
Pink Lady® apples are running the most epic competition this month to win a dream holiday worth R80 000 to any destination of your choice. If you can dream it, Pink Lady® apples can make it happen. To enter the competition entrants need to buy a bag or punnet of Pink Lady® apples at any store during the month of July and upload their slip to the Pink Lady website and entry page telling them where your dream destination is. You will recognize Pink Lady® apples by their heart-shaped pink logo sticker on each apple.
When you have bought your apples you will want to make this pancake.
Cooks notes – I’ve added the zest of half an orange to the batter and the other half to the apples to give it a citrus edge. Along with the orange juice, it cuts through some of the sweetness and creates a lovely thick caramel sauce.Print
Dutch baby pancake with caramelised Pink Lady® apples
A very delicious recipe for a easy Dutch baby pancake with carmelised Pink Lady apples, cinnamon & orange.
- Yield: Serves 4 1x
¾ cup / 180ml milk
¾ cup / 125gm flour (all-purpose or cake flour)
3 large free-range eggs
1 tsp vanilla extract
Finely grated zest of half an orange
For the pan:
4 Tbs butter – about 60g
Caramelised Pink Lady® apples
2 large Pink Lady Apples, peeled, cored and cut into wedges
4 Tbsp dark brown or Muscovado sugar
Zest of the other half of the orange
Juice of an orange (about 3-4 Tbsp)
1/5 tsp cinnamon
¾ cup Double cream Greek-style yoghurt
A handful of toasted almond flakes (optional)
Additional maple syrup (optional)
Preheat the oven to 230 C / 450 F and position the rack in the middle.
In the jug of a blender add the milk, flour, sugar, eggs, vanilla extract, zest and salt. Blend for about 30 seconds until smooth.
Place a 30cm / 12 inch cast iron ovenproof skillet on the flame of a gas burner and preheat until very hot. If you don’t have a gas hob, put your skillet in the oven to preheat as the oven preheats. When the pan is almost smoking hot, turn off the heat and add the butter. It will bubble and go brown almost immediately. Pour in the pancake batter straight away and place it in the oven.
Bake for 14 – 18 minutes until puffed up and golden brown.
While the Dutch baby pancake is baking, heat the butter in a non-stick frying pan and once it bubbles add the sugar. Heat for about a minute. Add the apple wedges and toss around the pan until they start to soften. Add the zest, cinnamon and orange juice, and continue to cook for a few minutes until the sauce starts to thicken to a syrup and the apples are cooked but still holding their shape.
When the pancake has puffed up like a souffle and is browned, remove from the oven and top with the yoghurt, caramelised apples and toasted almond flakes. Pour over additional maple syrup if you like a lot of sauce.
A few other recipes with Pink Lady® apples:
My best ever apple & strawberry crumble
*This post is proudly sponsored by Pink Lady® apples
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