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Dutch Apple Baby

No fresh milk? Don't despair! This quick and easy variation of the classic Dutch Baby pancake features ingredients you probably have in your pantry.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine central europe
Servings 4 people
Calories 1297.6 kcal

Equipment

  • 1 Oven-Proof Skillet
  • 1 Blender
  • 1 Small Saucepan
  • 1 Small Bowl For crumb topping
  • 1 Pastry Brush For buttering

Ingredients
  

Main

  • ⅔ cup Mott's® Original Applesauce
  • 4 eggs lightly beaten
  • 4 tablespoons melted butter divided
  • ⅔ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar Optional
  • 1 tablespoon all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons butter

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
  • Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
  • Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
  • Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
  • Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

Notes

Ensure your oven-proof skillet is properly preheated and very hot before adding the batter; this initial heat is crucial for achieving that signature puffed, airy texture. Avoid opening the oven door during the first 15 minutes of baking to prevent the pancake from deflating. For a richer flavor profile, consider adding a pinch of freshly grated nutmeg or a touch of ground ginger to the batter. A squeeze of fresh lemon juice over the baked Dutch baby just before serving can brighten the apple notes. For an elevated presentation, serve with a side of lightly sweetened whipped cream or a scattering of toasted pecans on top of the apple crumble.