When it comes to a weekend treat, this Dutch baby is the PERFECT breakfast, brunch or can be made as a treat dessert if entertaining.
Prep time: 25 mins
Cooking time: 20-23 mins
3 x large eggs at room temp
¾ cup full fat milk
¾ cup all-purpose flour
1 x tablespoon butter
1 x teaspoon vanilla essence
For the topping:
½ x cup of Egmont Dulce De Leche for apples
3 x apples, sliced and cored
1 teaspoon cinnamon
1 x tablespoon water
1 x tablespoon Dulce de leche to drizzle
½ cup sliced almonds
- Start by placing your cast iron pan in the oven and heat to 200c.
- In a large bowl, blend the eggs, flour, vanilla, salt and milk until fully combined and smooth.
- Let the batter rest for about 10 minutes until the oven has reached temperature and the cast iron pan is hot.
- Be careful removing the pan as it will be very hot.
- Add the butter to the hot pan and swirl to coat the pan and the sides. Pour any excess butter in a small side dish.
- Pour the batter mix into the pan and place in the oven for 20-23 minutes until golden brown and puffed.
- Do not open the oven while the baby is cooking 😊
- While the Dutch baby is cooking, slice your apples and place into a pot on the stove with the cinnamon, the melted remaining butter and 1 x tablespoon of water. Sauté for about 10 minutes until the apples have softened.
- From there add the dulce de Leche and mix well until all apples are coated well.
- Remove the Dutch baby from the oven and spoon the dulce de leche apple mix into the centre of the pancake.
- Drizzle with remaining dulce de leche and sprinkle with icing sugar and sliced almonds.
- Serve as is for breakfast or brunch or with ice cream for dessert.
- Leftovers can be put in the fridge for 2-3 days and reheat in the microwave.