So what exactly is a Dutch Baby? A pancake? A popover? I would argue that it’s both. A puffy pancake, cooked in a skillet, but with a yummy custardy texture (similar to a popover or Yorkshire pudding). Either way, pancake or not, don’t think of this Dutch Baby as just a breakfast food – it’s perfect for breakfast, lunch or dinner.
This Dutch baby is filled with warm apples cooked right into the pancake, with just a hint of sweetness and a touch of cinnamon. And because it’s made in one skillet in the oven, it really is pretty quick and easy to prepare. When I’m craving pancakes, but I don’t feel like standing over a hot stove flipping them individually, a Dutch Baby is just the thing. I love to serve it with a side of crispy bacon for an easy supper.
- Be sure to use a heavy, oven-safe skillet. A 10-inch cast iron pan works perfectly.
- Make sure your pan is HOT when you pour in the batter. Do this carefully, so that you don’t burn yourself. And don’t forget the oven mitts!
- Serve with your favorite toppings. A Dutch Baby is traditionally topped with powdered sugar and a squeeze of lemon, but I like mine with maple syrup. Use your favorite pancake toppings or be creative!
I hope you enjoy!
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