"A colossus of a puffed up apple pancake, filled with creamy caramel and velvety ice cream"
Toffee Apple Dutch Baby
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Prep time: 30mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
Pancake ingredients
- 75 gram plain flour
- 150 milliliter whole milk
- 20 gram unsalted butter
- 2 medium eggs
- 2 tablespoons caster sugar
- 1/2 teaspoons cinnamon
- 1 Zest lemon
- pinch salt
- 2 chopped and cored eating apples
ingredients
Caramel sauce ingredients
- 115 gram granulated sugar
- 45 gram unsalted butter
- 65 milliliter double cream
- 65 milliliter water
- pinch salt
- to serve vanilla ice cream
Method
Method:
Step 1
Sift together the flour, sugar, lemon zest, cinnamon and salt in a large bowl. Make a well in the centre and add the eggs and milk, whisking to create a smooth, runny batter. Leave to rest for 20 minutes whilst you chop the apples into segments.
Step 2
Preheat your oven on its highest setting (it needs to be incredibly hot for the pancake to puff up). Warm an iron skillet or other oven safe pan on the hob. Add the butter and heat until it’s frothy and bubbling.
Step 3
Add the batter to the pan and scatter the sliced apple around the centre. Reduce the oven temperature to 220C/200C(fan)/gas mark 7 and bake for 15 minutes. You must resist the urge to open the oven door during the bake or else you won’t get the fluffy, pillowy texture that we’re after.
Step 4
Whilst the pancake is in the oven, make the caramel sauce by combing the sugar and water in a saucepan set over a medium heat. Rather than stirring, swirl the saucepan around until the sugar and water have turned a light amber colour. Carefully add the butter and whisk until fully melted. Remove the pan from the heat and whisk in the cream and sea salt before setting aside to cool.
Step 5
When the 15 minutes are up, remove the pancake from the oven and leave it for 30 seconds to deflate. Drizzle with fresh caramel sauce and serve with a scoop or two of vanilla ice cream.