Apples and cinnamon, the two best cooking smells in the world I reckon. There’s nothing that makes my home feel cosier than the scent of the two baking away in an oven. And to top that? Maaaaybe a big old giant pancake. Specifically, a looks-so-good-it-can’t-be-simple Dutch Baby pancake. Why not? It’s the weekend. The wishy washy weather outside makes me feel like the leaves will start to turn brown any moment and to go with that Autumnal feel, I pulled out the big guns for brekkie. A Dutch Baby is basically a big pancake meets Yorkshire pudding; the cooking method is very similar. There are lots of apples, lots of cinnamon, and a heaping load of butter that I’m not afraid to use!
For the pancake mix
1/2 cup plain flour
1/2 cup of milk
1 teaspoon of vanilla
a pinch of salt
2 tablespoons of sugar
2 tablespoons of salted butter for the pan
For the compote:
2 apples (I only had Pink Ladies to hand but any will do)
1/2 cup of orange juice
a squeeze of lemon
1 teaspoon of cinnamon
1 tablespoon of dark brown sugar
half a teaspoon of nutmeg
1 tablespoon of butter for frying the apples
Gear up your oven to 220c with the pan – you want it nice and hot!
In a food processor or blender (I have neither, but my Ninja Bullet worked a treat!) blend all of the ingredients together. This is breakfast, we want minimal effort!
Blitz together for about 10 seconds at a time until the batter is super smooth. I did this about three times and it was nice and silky.
Set the pancake mix aside whilst you assemble the compote!
Peel and dice two apples- I had Pink Ladies handy, but this would work really well with Granny Smith’s too.
In a saucepan, melt the butter and add the diced apples. As it bubbles, add the cinnamon and nutmeg (at which point, the aroma will immediately make your kitchen smell amazing) and then finally, add the dark brown sugar and juice.
Let it simmer for about 10 minutes until the apples are soft.
Now that the compote is ready, it’s time to bake the Dutch Baby!
Carefully take the hot pan out of the oven, throw in the butter. I like to throw it back in the oven for a couple of minutes to get really piping hot and then I pour in the mix- just like making a Yorkshire pudding! But you know, for breakfast instead.
Leave to bake for 15 minutes- the pancake will rise and the edges may pop over side of the pan. When the sides are brown and crispy and the middle loses it wobble, it’s time to take it out and set the table.
(It will also deflate, but that’s exactly what it should do- crispy sides and a soft middle!)
Spoon the compote all over the Dutch Baby and dust a little bit of icing sugar if you have any to hand.
I like to drizzle a squeeze of fresh lemon or a little bit of blackcurrant jam on the side- especially to dip the crispy bits!
One portion is enough to share between two…or maybe just the one if you’re really hungry.