Prep time: 30 minutes. Start to finish: 1 hour 10 minutes - To make ahead: thetopping will keep, covered, in the refrigerator for up to 2 days. Reheat beforeserving. - Ease of preparation: moderate
Whether your family calls it a Dutch bunny, a Dutch baby or an Apfelpfannkuchen,this baked pancake is a breakfast classic. The toppingâ€"sautĂ©ed apples glazedwith apple cider syrupâ€"is wonderful on oatmeal, waffles and frozen yogurt too.
Makes 4 servings
Ingredients:
Apple topping:
1 1/2 teaspoons butter
1 1/2 teaspoons canola oil
4 Granny Smith apples, peeled and sliced
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup apple cider
Pancake:
3 large eggs
1/4 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup 1% milk
Confectioners’ sugar for dusting
Preparation
Preparation:
Topping:
Heat butter and oil in a large nonstick skillet over medium heat until melted.Add apples and sugar; cook, stirring, until the apples are tender and golden,about 20 minutes. Stir in vanilla and cinnamon.
Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat.Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sautéed apples.Set aside.
Pancake:
Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof skillet withcooking spray.
Whisk eggs, flour, sugar and salt in a mixing bowl until smooth. Gradually addmilk, whisking until smooth. Pour the batter into the prepared skillet.
Bake the pancake for 15 minutes. Reduce oven temperature to 350°; bake until thepancake is golden and puffed, 15 minutes more. (The pancake will deflate whenremoved from the oven.)
Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake withconfectioners’ sugar and cut into wedges. Serve immediately, with warm appletopping.
