A very delicious recipe for a easy Dutch baby pancake with carmelised Pink Lady apples, cinnamon & orange.
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.