baked pancake

<p>A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this "casserole" version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. Adapted from <a href="https://heavytable.com/the-breakfast-miracle-of-pannekoeken/">The Heavy Table </a></p>

Pannekoeken (Baked Apple Pancake) 

coconut oil

apples, sliced

pecans (or walnuts)

maple syrup

milk

eggs

flour

vanilla

maple syrup (or brown sugar)

teaspoon salt

cardamom

nutmeg

cinnamon

Pre-heat oven to 400F with the 13 x 9 inch baking dish inside. 

Saute Apples

In a large skillet over medium, heat the butter and saute the apples, stirring until tender, about 10 minutes. Add the pecans, lightly toasting. When the apples begin to caramelize, stir in the maple syrup and turn off the heat. 

Make the batter

by placing everything in a blender(eggs, milk, flour, vanilla, maple syrup, salt, cardamom, nutmeg, cinnamon) and blend until smooth. (Or feel free to whisk in a bowl) 

Assemble

When the oven is fully preheated remove the heated baking dish, and add 2 tablespoons butter, brushing the sides and bottom. Add the caramelized apples and spread out evenly on the bottom. Pour the batter over top. Grate with extra nutmeg if you like. 

Bake

Place on the middle rack with ample room on top and bake 30 minutes or until puffed and deeply golden. 

Serve immediately with maple syrup. Feel free to sprinkle with powdered sugar. 

This light and puffy Roasted Strawberry Dutch Baby has sweet and tangy balsamic roasted strawberries baked right in. It&#039;s topped of with fresh whipped cream and sliced strawberries to create the perfect brunch dish that is sure to impress your guests!

Roasted Strawberry Dutch Baby

strawberries

balsamic vinegar

olive oil (extra virgin)

honey

vanilla Extract

salted butter* (melted,

all-purpose flour

milk (I used whole milk)

Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.

In a medium bowl, toss sliced strawberries with balsamic vinegar, extra virgin olive oil, honey and salt until all strawberries are coated. Transfer strawberries to your prepared baking sheet, spreading them out in an even layer, and bake for 15 minutes.

After 15 minutes, remove baking sheet with strawberries from the oven and set aside. Raise oven temperature to 450 degrees F. Place a tablespoon of butter in a 10 inch cast iron skillet and place in oven for 10 minutes.

While your skillet is in the oven, add eggs, vanilla and melted butter to a large bowl and beat with an electric hand mixer until combined. Add flour to the bowl with the egg mixture and beat to combine.

Lastly, add milk to flour and egg mixture and beat until combined and batter resembles a thin crepe batter.

Carefully remove skillet from oven after 10 minutes and transfer roasted strawberries to hot skillet immediately. Pour batter right on top of strawberries and place skillet back in the oven. Bake Dutch baby for 20-25 minutes, until puffed and golden.

Do not open the oven for the first 20 minutes as you may deflate your dutch baby. Once Dutch baby is puffed and golden brown, remove it from the oven allow to cool for 10 minutes.

Add a few dollops of fresh or store-bought whipped cream on top the Dutch baby along with some fresh sliced strawberries. Slice and enjoy!

A sourdough Dutch baby is a delicious oven-baked pancake, pillowy inside with crisp edges. You can make this recipe with sourdough discard!

Sourdough Dutch Baby

Tbsp unsalted butter (melted)

sourdough starter (or sourdough discard, fed or hungry)

sea salt

unsalted butter

Preheat the oven to 425˚F.

Separate the eggs, and set the yolks aside. Using a large mixing bowl and electric mixer with whip attachment, beat the egg whites until very stiff.

In a separate large bowl, whisk to combine the egg yolks, maple syrup, 1 Tbsp melted butter, sourdough starter, milk, and sea salt.

Using a rubber or silicone spatula, gently fold the stiff egg whites into the pancake batter.

Melt the remaining 3 Tbsp butter in a heavy-bottomed, oven-safe skillet over medium heat. Pour the pancake batter into the hot skillet.

Transfer to the preheated oven and bake the Dutch baby pancake for 25 minutes or until golden brown.

Serve immediately with fresh berries and a dusting of powdered sugar or your favorite toppings.

Top 3 baked pancake recipes from across the web

The most viewed baked pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pannekoeken (Baked Apple Pancake)

Roasted Strawberry Dutch Baby

Sourdough Dutch Baby

Top 3 baked pancake recipes from across the web

The most viewed baked pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pannekoeken (Baked Apple Pancake)

Roasted Strawberry Dutch Baby

Sourdough Dutch Baby

The most viewed baked pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine