Super-easy and delicious, this oven-baked pancake puffs impressively as it cooks. I use my toaster oven for this since it heats quicker and uses less energy than a regular oven. It’s best warm and (I think) unadorned, but some jam or maple syrup couldn’t hurt. The best part is that it’s practically hands-free, and you can catch up on the news while your kitchen fills with the scents of apple and spice.
Dutch Apple Pancake
- 2 oz (1/2 stick) butter
- 3 eggs
- 3/4 cup flour
- 3/4 cup milk
- 1 medium apple, peeled and diced
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 Tbs sugar
Preheat your oven or toaster oven to 425. In a 9″ round or square pan with sides at least 1 1/2 inch deep, place the butter. Put the pan in the oven while it heats and you prepare the batter. (If you start to smell the butter browning before the batter is ready, take it out of the oven.)
Whisk the 3 eggs in a bowl, then stir in the milk, then flour.
In another bowl, toss the tiny apple dice with cinnamon and nutmeg.
When the butter is melted and the oven at temperature, carefully take out the pan of butter and pour the batter into the pan. Sprinkle the apples over the batter and return the pan to the oven.
Bake 20-25 minutes, or until puffed and golden. Turn the pan about halfway through the cooking time, if you remember.
Sprinkle with 1 Tbs sugar. Cut and serve with yogurt, apple butter, jam, or maple syrup.