0
Dutch Baby Pancake with apple, caramelized pecans & Balsamumm drizzle
Back to recipes
Dutch Baby Pancake with apple, caramelized pecans & Balsamumm drizzle
Dutch baby pancake is a German pancake, baked in the oven, rather than being fried on both sides on the stove top, it is thicker than most pancakes, and it contains no chemical leavening ingredients, such as baking powder. It can be served for breakfast, brunch or as a dessert. Garnish it according to our tastes with fresh fruits, hot caramel or chocolate sauce, roasted nuts or candied fruits. Just let your taste buds go!
Dutch Baby Pancake with apple, caramelized pecans & Balsamumm drizzle
| Prep time: 15 minutes |
|---|
| Cooking time: 25 to 30 minutes |
| Servings or yield: 6 to 8 |
| Difficulty level: Easy |
| For apples |
|---|
| 2 red eat apples, peeled and cored, slice into 1cm thick wedges |
| 2 tbsp unsalted butter |
| 2 tbsp caster sugar |
| For pancakes |
| 4 eggs |
| 250 ml (1 cup) Cashew, almond or regular milk |
| 1 tsp vanilla extract |
| 1 cup self-rising flour |
| 1/2 tsp ground cinnamon |
| 2 tbsp unsalted butter |
| For caramelized pecans |
| 1/2 cup of pecan |
| 1/2 tbsp. butter |
| 1 tsp. maple syrup |
| For serving |
| Balsamumm original drizzle |
| Fresh mint |
| Fresh raspberry, optional |
Preparation
For caramelized pecans, in a small skillet, heat pecans and butter over high heat for about 1 minute. Add the maple syrup and continue cooking 1 to 2 minutes, stirring constantly. Remove from heat and let cool, then crush with a kitchen pestle.
Combine eggs, milk and vanilla in a bowl. Add in the flour and cinnamon, then whisk well to a smooth batter.
For apples, heat the butter over a medium heat in an oven proof pan until melted and foaming. Add apple slices and cook for a minute or so. Sprinkle over a little sugar, turn the apple wedges over and cook for another minute until the apples are golden brown. Remove apples and set aside.
For pancake, add butter to the same pan (the one you want to serve your pancake). Add batter, place pan in oven and bake for 12-14 minutes, or until risen, puffy and golden brown around the edges.
Remove pan from oven add apples and cook in oven 5 more minutes. Serve with caramelized pecans, fruits et fresh mint.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For caramelized pecans, in a small skillet, heat pecans and butter over high heat for about 1 minute.
2 - Add the maple syrup and continue cooking 1 to 2 minutes, stirring constantly.
3 - Remove from heat and let cool, then crush with a kitchen pestle.
4 - Heat ovent at 428 ˚F (220 ˚C). Combine eggs, milk and vanilla in a bowl. Add in the flour and cinnamon, then whisk well to a smooth batter.
5 - For apples, heat the butter over a medium heat in an oven proof pan until melted and foaming. Add apple slices and cook for a minute or so. Sprinkle over a little sugar, turn the apple wedges over and cook for another minute until the apples are golden brown.
6 - Remove apples and set aside. For pancake, add butter to the same pan (the one you want to serve your pancake).
7 - Add batter, place pan in oven and bake for 12-14 minutes, or until risen, puffy and golden brown around the edges.
8 - Remove pan from oven add apples and cook in oven 5 more minutes.
9 - Serve immediately with caramelized pecans, fruits et fresh mint.
