A friend posted a photo of a Dutch Baby on her Facebook page.  I thought… that looks so good; I must make one!  So I did!  But hers was without apples, I decided to make mine with apples.

It made reminded of growing up with a friend’s father making Hungarian Apple Pancakes (Palacsintas), which are more like crepes than this style of baked pancake.  These  were described in some places as a cross between custard and Yorkshire pudding.

German Apple Pancake/Apple Dutch Baby

4 eggs
1/2 cup flour
1/2 cup sugar (divided)
1/4 tsp salt
1 cup milk
1 tsp vanilla
1/3 cup unsalted butter (divided)
1/4 tsp ground nutmeg (divided)
1/2 tsp cinnamon
2 sm/med apples, peeled & sliced
Confectioners sugar

In a bowl mix the flour, 1 tsp sugar and salt.  Mix in eggs one at a time then slowly add milk, whisking often. Add vanilla, 3 Tbsp melted butter and 1/8 tsp nutmeg.  Set aside for at least 30 minutes.

Preheat oven to 425F.  Mix cinnamon, remaining nutmeg, sugar and toss in apples making sure they’re well coated with mixture.  On med-high heat, melt 3-4 Tbsp butter in 10-12 in ovenproof fry pan coating sides.  Pour apple, sugar mixture into pan (with spatula scrape in any remaining in bowl).  Saute for a couple of minutes and add remaining butter.  Cook until bubbling.  Pour egg/flour batter over eggs and place in oven. 
Bake for 15 minutes then reduce heat to 375F.  Bake for another 12 minutes.  Unstick any part and slide onto large plate.  Dust with confectioners sugar.  Slice and serve.

My eldest son, my mother and a family friend from New Zealand enjoyed it immensely.  The youngest 2 boys liked it but only without the apples.  I’ll make this one again!

My recipe was adapted from one by Mollie_Cole found on allrecipes.com