Photo of Oven-baked Dutch-apple pancake by WW

Oven-baked Dutch-apple pancake

8
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
18 min
Cook
42 min
Serves
6
Difficulty
Easy
Our take on the soufflé-like Dutch pancake features caramelized apples that cook right in the pan. You can use your favorite baking apple, but we like the sweet-tartness of Pink Lady apples, and they also hold their shape well. This recipe also utilizes plenty of ground spices, like cinnamon, ginger, and nutmeg, that make it a super-savory treat. Top it off with a squeeze of fresh lemon juice when serving. You can also serve with fresh sliced strawberries alongside, if desired.

Ingredients

Unsalted butter

2 Tbsp

Fresh apple(s)

2 medium, Pink Lady variety, peeled, thinly sliced

Dark brown sugar

¼ cup(s), divided

Ground cinnamon

1 tsp, divided

Ground ginger

¼ tsp

Ground nutmeg

1 pinch

Egg(s)

4 large

Low-fat milk

¾ cup(s)

Vanilla extract

½ tsp

All-purpose flour

¾ cup(s)

Table salt

½ tsp

Powdered sugar (confectioner's)

1 Tbsp, for dusting

Lemon(s)

1 medium, cut into six wedges, for serving

Instructions

  1. Preheat oven to 400°F.
  2. Place butter in an 8-in square or 9-in round cast-iron skillet (or you can use a 9-inch pie dish); heat in oven until butter melts.
  3. Remove skillet from oven; add apples and toss to coat. Sprinkle with 2 Tbsp brown sugar, 1/2 tsp cinnamon, ginger and nutmeg. Return to oven and bake until apples are softened and bubbling, 10 minutes.
  4. While apples cook, in a large bowl, whisk together eggs, milk and vanilla extract. Whisk in flour, remaining 2 Tbsp brown sugar, salt and remaining 1/2 tsp cinnamon.
  5. Pour batter over apples. Return to oven and bake until lightly browned and set in middle, 25-30 minutes. Sift powdered sugar over top and serve warm, cut into six pieces, with lemon wedges.
  6. Serving size: 1 slice.