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.
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.
When you have bought your apples you will want to make this pancake.
A few other recipes with Pink Lady® apples:
My best ever apple & strawberry crumble
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.
Dutch baby pancake with caramelised Pink Lady® apples
- ¾ cup / 180ml milk
- ¾ cup / 125gm flour all-purpose or cake flour
- 2 Tbsp sugar
- 3 large free-range eggs
- 1 tsp vanilla extract
- Finely grated zest of half an orange
- Pinch salt
For the pan:
- 4 Tbs butter – about 60g
Caramelised Pink Lady® apples
- 2 large Pink Lady Apples peeled, cored and cut into wedges
- 30 gm butter
- 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.
*This post is proudly sponsored by Pink Lady® apples