Ingredients with Measurements:
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 medium apples, peeled and thinly sliced
- 1/4 cup raisins
Special Equipment Needed:
- 10-inch cast-iron skillet
- Blender or whisk
- Oven mitts
Step-by-Step Instructions:
1. Preheat the oven to 425°F.
2. In a blender or mixing bowl, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend or whisk until smooth.
3. In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the sliced apples and raisins and cook for 2-3 minutes until the apples are slightly softened.
4. Pour the batter over the apples and raisins in the skillet.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the pancake is golden brown and puffed up.
6. Remove the skillet from the oven using oven mitts and let it cool for a few minutes.
7. Cut the pancake into wedges and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 425°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 290
Fat: 10g
Carbohydrates: 43g
Protein: 7g
Fiber: 3g
Sugar: 28g
Substitutions for ingredients:
- You can use any type of apples you prefer.
- You can substitute the raisins with dried cranberries or chopped dates.
Variations:
- Instead of apples and raisins, you can use other fruits such as peaches, pears, or berries.
- You can add a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
Tips and Tricks:
- Make sure the skillet is hot before adding the butter and apples.
- Don't overmix the batter, as this can result in a tough pancake.
- Serve the pancake with a dollop of whipped cream or a drizzle of maple syrup.
Storage Instructions:
Leftover pancake can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the pancake on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation Ideas:
Serve the pancake on a large platter and sprinkle with powdered sugar.
Garnishes:
You can garnish the pancake with fresh berries or a sprinkle of chopped nuts.
Pairings:
This pancake pairs well with a cup of coffee or tea.
Suggested Side Dishes:
Serve the pancake with a side of bacon or sausage for a hearty breakfast.
Troubleshooting Advice:
- If the pancake doesn't puff up in the oven, make sure the oven is hot enough and the batter is not overmixed.
- If the pancake sticks to the skillet, use a spatula to loosen the edges before cutting into wedges.
Food Safety Advice:
Make sure the eggs are fully cooked before serving.
Food History:
Dutch pancakes, also known as Dutch baby pancakes or German pancakes, are a type of baked pancake that originated in Germany in the early 1900s.
Flavor Profiles:
This pancake is sweet and slightly tart, with a buttery and fluffy texture.
Serving Suggestions:
Serve the pancake for breakfast or brunch, or as a dessert with a scoop of vanilla ice cream.
Related Categories
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Region: Dutch
Taste: Sweet, Tart, Nutty, Cinnamon, Cinnamon-Y