Dutch apple pancakes (also referred to as Dutch baby pancakes or German pancakes) are a cross between a popover and a pancake. Traditionally it is baked in a cast iron skillet, but we bake ours in individual ramekins. The “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where “Dutch” is a corruption of the German autonym deutsch

Dutch Apple Pancakes

Fills ~4 ramekins

• 4 tablespoons unsalted butter
• 2 apples, sliced thin
• 2 teaspoons ground cinnamon
• 2 tablespoons granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla
• 4 eggs, room temperature
• 1 cup whole milk
• 1 cup all purpose flour

1. Preheat oven to 400 degrees.
2. Sauté apples with butter, granulated sugar, brown sugar, and cinnamon until apples begin to soften and brown (about 5 to 6 minutes).
3. Spray the oval ramekins with pan spray.
4. Put a layer of apples on the bottom of each ramekin.
5. Mix eggs with flour until smooth. Add in milk and vanilla. Watch out for lumps.
6. Pour over the apples, about halfway up the sides of the ramekin.
7. Bake for 20 minutes total, rotating halfway through.