Salted Caramel & Apple German Pancake
Salted caramel & apple, a match made in heaven! Use this German pancake as a fun twist on a traditional breakfast or as a indulgent dessert, either way you will be impressed how delicious and easy it is to make.
German pancakes often called Dutch baby pancake are baked made using more eggs than a traditional pancake batter, giving a dense texture in the middle with light puffed up edges.
Serves 4-6
Effort: Easy
Prep: 10mins
Cook: 20mins
Ingredients
2 apples, peeled and sliced into thin wedges
40g Butter
1/2 Cup Misty’s salted caramel
6 Eggs
1 Cup flour
1 Cup milk
1 Tsp vanilla
1 Tsp Cinnamon
Ice cream/cream & extra salted caramel to serve
Method
Preheat oven to 240c/ 220c fan. Cut butter into 5-6 pieces and scatter on the bottom of a baking dish (9x13 or 8x8). Place in the oven as it preheats until the butter is melted (around 10 minutes) keeping an eye on it so the butter doesn’t burn.
Meanwhile, peel and cut up the apples and toss in the salted caramel.
Once the butter in the oven is melted, remove pan from the oven and spread the apples in a layer on the bottom of the pan. Place the pan back in the oven for another 10mins while you make the batter.
In a bowl, combine eggs, flour, milk, vanilla, cinnamon and salt. Whisk until there are no lumps and well aerated.
Quickly take the pan out of the oven and pour the batter over the apples.
Bake for 18-20 minutes, until the centre is set and the sides are have puffed up and golden-brown.
Once you take the dish out of the oven, the sides will deflate a little which is normal. Serve with extra salted caramel and ice cream OR cream.
Hints & tips
To help the batter get a good rise make sure you whisk enough air into the batter. Use a blender or electric whisk if you have one.
It is important to make sure you have preheated your oven & the oven dish is hot before pouring in your batter. Otherwise you will end up with a flat dense pancake.
It will keep in the fridge for 3 days and reheats well.
