Dutch Baby Pancake Recipe

Make the Batter

In a mixing bowl, whisk together the flour, milk, eggs, vanilla extract, and salt until smooth. Let it sit for 10 minutes.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Cook the Pancake

In a large oven-safe skillet, melt the butter over medium heat. Once melted, pour the batter into the skillet and transfer it to the oven. Bake for 20-25 minutes until puffed and golden.

Prepare Cinnamon Apples

Peel, core, and slice the apples. In a skillet, combine apples, cinnamon, and brown sugar. Cook over medium heat until apples are tender. Stir in rum and remove from heat.

Whip the Cream

In a bowl, whip the heavy cream until soft peaks form.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack eggs into a small bowl and gently slide them into the water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon.

Prepare Mustard Cream

In a small bowl, mix together mustard and heavy cream until well combined.

Serve the Pancake

Once the Dutch baby pancake is baked, remove from the oven. Top with your choice of sweet toppings (cinnamon apples, whipped cream, granola) or savory toppings (poached eggs, prosciutto, Gran Cru cheese, mustard cream, chives, arugula).