Dutch Baby Pancake with Apples, Caramelized Pecans & Balsamumm

Prep time: 15 min / Cook time: 25–30 min / Servings: 6–8

The Dutch Baby Pancake, also called a German pancake, is baked in the oven instead of on the stovetop. Thicker than traditional pancakes and made without baking powder, it’s perfect for breakfast, brunch, or dessert. Top it with fresh fruits, caramel, chocolate, roasted nuts — and don’t forget a drizzle of Balsamumm for the ultimate indulgence!

Ingredients

Apples

• 2 red apples, peeled and cut into 1 cm wedges

• 2 tbsp unsalted butter

• 2 tbsp sugar
  

Pancake batter

• 4 eggs

• 1 cup (250 ml) milk (cashew, almond, or regular)

• 1 tsp vanilla extract

• 1 cup self-rising flour

• ½ tsp ground cinnamon

• 2 tbsp unsalted butter
  

Caramelized pecans

• ½ cup pecans

• ½ tbsp butter

• 1 tsp maple syrup
  

For serving

• Balsamumm Original drizzle

• Fresh mint

• Fresh raspberries (optional)

Preparation

Caramelized pecans: In a small skillet, heat pecans and butter over high heat for 1 min. Add maple syrup and cook 1–2 more minutes, stirring. Remove, let cool, then crush lightly.

Combine eggs, milk and vanilla in a bowl. Add in the flour and cinnamon.

Batter: Whisk eggs, milk, and vanilla in a bowl. Add flour and cinnamon, mixing until smooth.

Apples: In an ovenproof skillet, melt butter and sauté apple wedges 1 min per side with sugar until golden. Remove and set aside.

Bake the pancake: Add butter to the skillet, pour batter, and bake at 428 °F (220 °C) for 12–14 min, until puffed and golden around edges.

Remove pan from oven add apples and cook in oven 5 more minutes.

Add apples back on top and bake 5 more min.

Serve immediately with caramelized pecans, fruit, mint, and a drizzle of Balsamumm.

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