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Dutch baby pancake with caramelised Pink Lady® apples

Dutch baby pancake with caramelised Pink Lady® apples & cinnamon recipe

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

Scale

Ingredients

Pancake batter:

¾ cup / 180ml milk

¾ cup / 125gm flour (all-purpose or cake flour)

2Tbsp 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

30gm 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)

Instructions

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.