A puffy, custardy oven pancake infused with molasses and warm spices, crowned with buttery caramelized apples.
Preheat the oven to 425°F (220°C) for at least 10 minutes so the skillet is very hot when the batter hits it. Do not open the oven door during baking; the Dutch baby will collapse if exposed to a temperature drop.
The batter can be made up to 2 hours ahead and refrigerated; stir gently before pouring into the hot skillet. Sauté the apples while the Dutch baby bakes so they are warm and ready to serve.
Ingredients
Scale
Measurement units
- 6 tbsp unsalted butter (3 tablespoons plus 3 tablespoons, divided)
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 3 tbsp unsulfured molasses
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- 0.125 tsp ground cloves
- ½ tsp kosher salt
- 2 medium Granny Smith apples
- 2 tbsp granulated sugar (for apples)
- 1 tbsp fresh lemon juice
Ingredients
Scale
Measurement units
- 6 tbsp unsalted butter (3 tablespoons plus 3 tablespoons, divided)
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 3 tbsp unsulfured molasses
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- 0.125 tsp ground cloves
- ½ tsp kosher salt
- 2 medium Granny Smith apples
- 2 tbsp granulated sugar (for apples)
- 1 tbsp fresh lemon juice
Instructions
Preheat oven and prepare skillet
Preheat oven to 425°F (220°C).
Place unsalted butter (3 tablespoon) in a 12-inch cast iron skillet and set it in the oven to melt and heat until very hot and foamy.
Equipment: 12-inch cast iron skillet, oven, medium skillet
Make the molasses-spice batter
Combine large eggs, whole milk (1 cup), unsulfured molasses (3 tablespoon), all-purpose flour (1 cup), ground cinnamon (1 ½ teaspoon), ground ginger (¾ teaspoon), ground nutmeg (¼ teaspoon), ground cloves (0.13 teaspoon), and kosher salt (½ teaspoon) in a blender.
Blend on high speed for 30 seconds until smooth and well combined.
Equipment: blender or immersion blender
Bake the Dutch baby
Carefully pour the batter into the hot skillet with melted butter.
Bake for 20–25 minutes until the pancake is puffed, golden brown, and set in the center.
Equipment: 12-inch cast iron skillet, medium skillet
Sauté the apples
While the Dutch baby bakes, melt unsalted butter (3 tablespoon) in a medium skillet over medium-high heat.
Add 2 medium peeled, cored, and sliced Granny Smith apples (2 medium) and granulated sugar (2 tablespoon); sauté for 6–8 minutes, stirring occasionally, until the apples are golden and tender.
Stir in fresh lemon juice (1 tablespoon) and cook for 30 seconds.
Equipment: medium skillet, 12-inch cast iron skillet
Finish and serve
Remove the Dutch baby from the oven and transfer to a serving platter or cutting board.
Top with the warm sautéed apples and any pan juices, then slice into wedges and serve immediately.
Equipment: oven
Before you cook
Cook notes
- • Preheat the oven to 425°F (220°C) for at least 10 minutes so the skillet is very hot when the batter hits it.
- • Do not open the oven door during baking; the Dutch baby will collapse if exposed to a temperature drop.
- • The batter can be made up to 2 hours ahead and refrigerated; stir gently before pouring into the hot skillet.
- • Sauté the apples while the Dutch baby bakes so they are warm and ready to serve.
- • The Dutch baby will deflate slightly after leaving the oven—this is normal and expected.
- • For a spicier version, increase ground ginger to 1 tsp and add a pinch of cayenne pepper.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?