Dutch Baby/ Apple Pancakes / German Pancakes

Dutch Baby was such an ear catching name, that even before I looked into what it was I got tempted to make them.

It turned out to be a gorgeous rich pancake recipe. It is similar to the upside down cakes but really a mix between cake and custards

This recipe is essentially a pan size souffle which means you cannot do away with the eggs. The magic is to see something rise and then collapse down. Metaphorically it is equivalent to your anxiousness getting built up and then letting your mind settle down to sudden serenity.

The real taste comes from the apples so that is the key ingredient. For egghaters the essential ingredient is cinnamon or nutmeg or cardamom. All 3 are interchangeably used and are equally popular. 

So go ahead and experiment , while I take our tour to the next destination...Deutschland - well yes , apparently the dutch babies are from Germany...For convenience calling it Deutschland since I am following the pattern of D from D - just like my previous dishes in case you missed the sub theme...- well until it lasts...

I made this early morning for my kid's breakfast - but I changed my mind and ended up giving him something else....which meant more time and angles to click some pictures amidst the mad rush..

My kiddo called out saying, will eat it when I come back from school...

Ingredients
for pancake
3 eggs 
1 cup milk
2/3 cup sugar
1/3 cup cake flour
1 tspn vanilla extract

 for caramalised apple 
1 apple sliced 
2 tbsp butter
4 tspn sugar
1 tspn nutmeg/ cinnamon/ cardamom powder

for topping 
Caramel sauce/ icing sugar/ Hershey's strawberry syrup

 This is usually made in a skillet but since I do not have one that fits in my oven, I made it in a cake tin

Method

1)  You can prepare the apple caramel in a pan on stove top or make it directly in the cake pan. Add butter, apple and sugar with spice to the pan and place it in a preheated oven at 200C for 3-4 or until it has softened and the sugar start caramelising.
2) In another bowl, beat eggs, sugar, milk and vanilla essence.
3) Gradually add the flour and mix it well
4) Add this mixture from the sides in the pan. 
5) Return the pan back to the oven for 20 min at 200c
6) Remove when the sides look brown and the centre although custard like but still well set. 

You will notice a dramatic fall and rise of the dutch baby if you, like me are watching the oven like a hawk.

While serving drizzle it with sweet syrup or dust with icing sugar.