German Pancakes (Dutch Baby ATK)
German Pancakes (Dutch Baby), America’s Test Kitchen
Section titled “German Pancakes (Dutch Baby), America’s Test Kitchen”Description
Section titled “Description”Based on the recipe by America’s Test Kitchen. Uses a unique “cold oven” start to achieve a custardy center with dramatically tall, crispy sides.
Prep time: 15 minutes | Bake time: 30–35 minutes | Yield: One 12-inch pancake
Ingredients
Section titled “Ingredients”Pancake Batter
Section titled “Pancake Batter”| Item | Amount |
|---|---|
| all-purpose flour | 210g (1¾ cups) |
| granulated sugar | 38g (3 tbsp) |
| lemon zest | 1 tbsp |
| salt | ~2.5g (½ tsp) |
| ground nutmeg | ~0.25g (⅛ tsp) |
| whole milk | 360g (1½ cups) |
| large eggs | x6 |
| vanilla extract | ~7g (1½ tsp) |
| unsalted butter (for the skillet) | 42g (3 tbsp) |
Apple Topping
Section titled “Apple Topping”| Item | Amount |
|---|---|
| braeburn apples, cored, peeled, ½-inch wedges | 565g (~1¼ lbs) |
| unsalted butter | 28g (2 tbsp) |
| water | 80g (⅓ cup) |
| light brown sugar | 50g (¼ cup) |
| ground cinnamon | ~0.5g (¼ tsp) |
| salt | ~0.5g (⅛ tsp) |
| Items |
|---|
| 12-inch non-stick oven-safe skillet |
| separate traditional skillet (for apples) |
| large bowl for batter |
| whisk |
| scale or measuring cups/spoons |
| cutting board and knife |
Recipe
Section titled “Recipe”-
Mix dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, lemon zest, salt, and nutmeg.
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Mix wet ingredients: In a separate bowl, whisk the milk, eggs, and vanilla until smooth and even in color.
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Combine batter: Pour about two-thirds of the wet ingredients into the dry ingredients. Whisk until a smooth paste forms with no lumps, then whisk in the remaining liquid until the batter is thin and smooth.
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Melt butter: Place 42g of butter in a 12-inch non-stick skillet. Melt over medium-low heat on the stovetop.
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Add batter: Once the butter is melted, pour the batter into the skillet.
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Cold oven bake: Immediately place the skillet into a cold oven. Turn the oven to 375°F (190°C). Bake for 30 to 35 minutes until the sides have puffed up dramatically and are deep golden brown.
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Sauté base for topping: While the pancake bakes, melt 28g of butter in a separate skillet over medium heat.
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Simmer syrup: Add the water, brown sugar, cinnamon, and salt. Whisk until the sugar is dissolved.
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Cook apples: Add the apple wedges. Bring to a simmer, cover, and cook for 5 minutes.
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Glaze: Remove the lid and continue to cook for 5–7 minutes until the liquid reduces into a thick, syrupy glaze and the apples are translucent and tender.
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Serve: Remove the pancake from the oven and transfer it to a cutting board (it will begin to deflate quickly). Slice into wedges and top generously with the warm glazed apples and sauce.