A baked apple pancake, also known as a Dutch baby, is a fantastic way to serve up a delicious and impressive breakfast. In our version, the mini pancakes are baked in individual ramekins. Crisp on the outside, soft and fluffy on the inside. With the tanginess of apples and a dusting of powdered sugar, they taste absolutely amazing! If you haven’t yet tried Dutch baby pancakes, I highly recommend this simple recipe.
Can I make Dutch baby pancakes ahead of time?
These mini pancakes are best enjoyed straight from the oven when they’re warm and fluffy, so it’s ideal to serve them immediately after baking. However, if you want to save time, you can prepare the batter in advance—just mix it and store it in the fridge for a few hours. Before baking, take it out, give it a quick stir, and pour it into the preheated ramekins.
Will pancakes deflate after baking?
Yes, Dutch baby pancakes almost always deflate after coming out of the oven. This happens because the air trapped in the batter during baking escapes, causing the pancake to lose its impressive height. That’s part of its charm—right out of the oven, it has beautifully risen edges that gently collapse after a few minutes.
You can serve these baked pancakes with fresh fruit, yoghurt, jam, or simply dusted with powdered sugar. Just like with traditional pancakes, there are endless topping options. I recommend adding some high-protein skyr to boost the protein content of this sweet breakfast.
On the blog, you'll also find a few other recipes for healthy, balanced breakfasts that are packed with protein. Not only are they delicious, but they’ll also give you energy for the day!
- Shakshuka with smoked paprika
- Porridge with rhubarb | Protein
- Smoked salmon spread
- Protein pancakes with Greek yoghurt
- Frittata with tomatoes
Baked apple pancake | Dutch baby
Equipment
- Blender
- Ramekins (diameter 9 cm)
Ingredients
- 3 eggs (at room temperature)
- ¾ cup milk (at room temperature)
- ¾ cup flour
- 2 tbsp sugar
- 2-3 tsp butter
- salt to taste
- 1 small apple
Instructions
- Preheat the oven to 210°C and prepare 5 oven-safe ramekins, each with a diameter of 9 cm. Place the ramekins in the oven for a few minutes to heat up.
- Meanwhile, blend the eggs, milk, flour, sugar, and a pinch of salt in a blender. The batter should be smooth and fairly runny.
- Peel the apple and grate it using the coarse side of a grater.
- Carefully remove the hot ramekins from the oven (be cautious, they’ll be very hot!). Melt a small piece of butter (about 1/2 teaspoon) in each ramekin. Once the butter has melted, pour the batter into the ramekins and spread the grated apple on top.
- Place the ramekins back in the oven and bake for 12-15 minutes until the pancakes are golden and puffed. Serve dusted with powdered sugar or your favourite toppings. Enjoy!
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