Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Ingredients:
Dutch baby pancake
⅔ cup (100g) plain flour
1 tsp salt
⅔ cup (160ml) milk
3 eggs
30g butter, diced
Caramelised cinnamon apple
50g butter, diced
⅓ cup caster sugar
(3) Granny Smith apples, peeled, (2) cut into thick wedges, (1) sliced thinly
1 cinnamon quill, halved
¼ cup water
½ tsp ground cinnamon, plus extra for garnish
Vanilla bean ice cream and maple syrup, to serve
Dutch baby pancake:
- Arrange one oven rack in the middle position and remove all other racks above or below
- Set oven to 240°C/220°C (fan-forced) and place a 25 cm (top measurement) ovenproof frying pan into oven to heat up
- Combine flour and salt in a large mixing bowl and make a well in the centre. Pour in milk and add eggs
- Whisk to a smooth batter
- Once oven has reached temperature, quickly remove hot frying pan from oven
- Add butter and swirl pan to coat the base and sides
- Pour in batter and return to oven
- Cook 15-18 minutes or until pancake has puffed up and sides are golden
Caramelised cinnamon apple:
- While Dutch bay is cooking, melt butter in a deep pan over medium heat
- Add sugar and cook, stirring for 1-2 minutes or until sugar starts to caramelise
- Add apple wedges, cinnamon quill and water and cook for a further 3-5 minutes
- Add apple slices and cook until soft and caramelised
- Stir in ground cinnamon and mix well. Set aside
Assembly:
- Remove Dutch baby from oven and top with caramelised apples, scoops of vanilla ice cream and maple syrup
- Sprinkle with more ground cinnamon if desired
