Apple-Cinnamon Dutch Babies for Two

I woke up early one morning last week to a glorious sunrise. I took a short walk up the hill, made my coffee and decided it was the perfect day to make the apple Dutch babies that have been floating around in my head. Dutch babies, also known as Dutch or German pancakes, are baked in the oven instead of cooked on a griddle like the typical American-style buttermilk pancake. This was my first fall-themed Dutch pancake of the season, an apple-cinnamon version, with maple-whipped cream on top. I baked them in two six-inch cast iron skillets for hubby and me.

My six-inch skillets are Hearth & Hand from Target, which don’t seem to be available any longer. These are similar in fun colors.

Dutch Babies for Two

The basic ingredients for all versions of Dutch babies are all-purpose flour, eggs, whole milk, sugar, vanilla and butter. From there you can customize with fruit and spices of your choice, as well as toppings. (I will always vote for whipped cream.) In the summer months I’ve used blueberries, raspberries, strawberries and peaches. You can’t go wrong with apples, but pears and cardamom would certainly make a tasty Dutch pancake.

Individual apple-cinnamon Dutch babies for a beautiful fallI morning. I may have gotten a little heavy on the cinnamon in the lower one!

Apple-Cinnamon Dutch Babies

First — preheat the oven to 400 degrees.

Mix batter ingredients:

• 2 large eggs

• 1/2 cup whole milk

• 1/2 cup all-purpose flour

• 1/8 cup granulated sugar

• 1/4 teaspoon finely grated fresh lemon zest

• 1/8 teaspoon salt

• 1 tablespoon unsalted butter

It’s best to mix the batter in a blender to get rid of any lumps. For two people, I find the personal-size Ninja blender to be the perfect size. If you don’t have a blender, you can use a hand mixer. After blending, let the batter sit a few minutes.

Cook the apples:

• 1 cup diced apples – I used one Granny Smith apple. Honey Crisp would be good too.

• 1 tablespoon butter

• 2 tablespoons brown sugar

• 1 teaspoon cinnamon

• 1/4 tsp nutmeg (optional)

Dice the apples and cook in 1 Tbs butter over medium heat. Add brown sugar (I just sprinkled it in, but probably close to 2 tablespoons) and cinnamon. I also grated some fresh nutmeg over the apples. Okay, at the last minute, I drizzled some maple syrup in as well. Stir until apples are soft. You could slice the apples instead, but I felt that in the small skillets, diced would be better. I’m sure you could bake the apples in the skillets in the oven if you don’t want to dirty another pan.

Bake Dutch babies:

When apples are almost ready, place the skillets in the oven to get hot. When ready, put ½ tablespoon of butter in each skillet and close oven door to let butter melt.

When melted, carefully remove the skillets and swirl around. You can use a pastry brush to brush sides of pan which I think helps the pancake puff up higher.

Divide apple mixture between the skillets. Then pour the batter over the apples. Place back in oven and bake for 15-17 minutes until puffy and brown on edges.

To Serve:

You can sprinkle with confectioner’s sugar and additional cinnamon. A little flaky sea salt is nice as well. Of course, I look for any excuse to eat whipped cream and truly think Dutch babies are at their best with melty whipped cream piled on top. I served mine with maple-flavored whipped cream that I made while the pancakes were in the oven.

Melty maple-flavored whipped cream. Mmm.

Maple Whipped Cream

• 1/2 cup heavy whipping cream

• 1 Tbs maple syrup

• ¼ tsp vanilla extract

• Pinch salt

For this small amount of whipped cream, I don’t like getting out a mixer. I have a Cuisinart immersion hand blender with a whisk attachment that I bought at Costco several years ago. At the time I bought this, I thought hmm, I don’t really need this, but I’m here to tell you that I use this thing multiple times a week! It doubles as a mini food processor for when I don’t want to drag out my 11-cup food processor that I absolutely detest washing.

Make your own!

What kind of Dutch baby will you make? I like making individual Dutch babies, but you could double the recipe and bake in a 10” cast iron or other oven proof skillet. My sister has a ginormous cast iron pan that she uses to serve her apple pancake for a crowd. You can also make a family-style Dutch baby in a 9x13 pan. Get ready to impress everyone with the drama of the pancake as you pull it from the oven.

Now I’m dreaming of a gingerbread Dutch baby with pears and some whipped mascarpone or crème fraiche. I’ve also been wanting to make this Smitten Kitchen Chocolate Dutch Baby.

Or, if you must, you can be savory. Leave out the vanilla and add some cheese and herbs or crumbled up crispy bacon.

Have fun and enjoy!

This large savory Dutch baby held fried eggs, crispy bacon, avocado and herbs.