Preheat oven to 400 degrees.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Also called a Dutch Baby, this fluffy fall-spiced pancake bakes in a cast iron and is topped with a homemade caramel sauce and skillet-baked apples.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Caramel Sauced Apples | ||
| ¼ c. Hy-Vee brown sugar, packed | ||
| 2 tbsp. Hy-Vee half and half | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| ½ tsp. pumpkin pie spice | ||
| 3 medium Granny Smith apples, peeled, corred, and sliced 1/4-inch-thick | ||
| German Pancake | ||
| 2 Hy-Vee large eggs, beaten | ||
| ½ c. Hy-Vee half and half | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| ½ c. Hy-Vee all-purpose flour | ||
| 1 ½ tsp. pumpkin pie spice | ||
| ¼ tsp. Hy-Vee baking powder | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| Hy-Vee powdered sugar, for garnish | ||
Things To Grab
- 10-inch cast iron skillet
- Paper towels
- Large bowl
Directions
Make Caramel Sauced Apples: In a 10-inch cast iron skillet, add brown sugar, half and half, butter, pumpkin pie spice, and apples. Cook mixture over medium-low heat until caramel sauce is slightly thickened and apples are crisp-tender, about 5 to 8 minutes. Remove apples from cast iron and keep warm. Wipe out skillet.
Make German Pancake: In a large bowl, combine eggs, half and half, vanilla, flour, pumpkin pie spice, baking powder, and salt. Mix until just combined; set aside.
Add 1 tablespoon butter to a 10-inch cast iron skillet and transfer to oven. Once butter has melted, remove from oven and add batter to hot skillet. Bake until pancake is puffed, golden brown, and cooked through, about 15 to 18 minutes.
Remove German pancake from oven. Spoon Caramel Sauced Apples into center of pancake. Serve immediately, dusted with powdered sugar, if desired.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 85mg
- Sodium: 160mg
- Total Carbohydrates: 31g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen