Oven-Baked Dutch-Apple Pancake
- Total Time
Our take on the soufflé-like Dutch Pancake features caramelized apples that cook right in the pan. Top it off with a squeeze of fresh lemon juice when serving.
unsalted butter2 Tbsp
fresh apple(s)2 medium, Pink Lady variety, peeled, thinly sliced
dark brown sugar¼ cup(s), divided
ground cinnamon1 tsp, divided
ground ginger¼ tsp
ground nutmeg1 pinch
low-fat milk¾ cup(s)
vanilla extract½ tsp
all-purpose flour¾ cup(s)
table salt½ tsp
powdered sugar1 Tbsp, for dusting
lemon(s)1 medium, cut into six wedges, for serving
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 slice.