Dutch Baby with Apples and Honey


21253 Geyserville Avenue
Geyserville, CA 95441

  • RECIPE YEAR: 2013
  • RECIPE BY: Cosette Trautman-Scheiber
  • YIELD: Serves 4

A Dutch Baby is a cross between a pancake and a popover that is cooked in a cast-iron skillet. Often called a German pancake, it’s light and airy, with a tender, puffed-up center and crispy edges. Serve it at the table, right from the skillet.

  • 6 tablespoons unsalted butter
  • 4 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 tart apples
  • 1/2 cup honey
  • 3 teaspoons fresh lemon juice
  • 1/2 teaspoon cardamom
  • 1 teaspoon ground cinnamon


Preheat the oven to 425°F.

Cut 4 tablespoons of the butter into small pieces and place them in a cast-iron skillet without the lid on. Transfer the skillet to the hot oven to melt the butter.

Place the eggs in a blender and blend until foamy. Add the milk, flour, salt and vanilla and blend until the batter is combined.

When the butter has fully melted in the oven, carefully remove the skillet and swirl the butter to coat the pan. Quickly pour the batter into the skillet and return it to the oven. Bake until the Dutch Baby is puffed and lightly browned, about 25 minutes.

Quarter and core the apples, removing the seeds, and cut the apples into thin slices. In a sauté pan, melt the remaining 2 tablespoons butter. Add the apples, honey, lemon juice, cardamom and cinnamon and cook, stirring occasionally, until the apples are just tender.

Pour the apple mixture onto the cooked Dutch Baby, cut it into wedges and serve hot.


21253 Geyserville Avenue
Geyserville, CA 95441