Apple Bottom Hootenanny Pancake Recipe
This Apple Bottom Hootenanny Pancake Recipe features tender cinnamon-sugar apples baked beneath a light, fluffy, Dutch baby–style pancake and finished with powdered sugar.
6 Servings
Ingredients
- 6 tbsp unsalted butter
- 2 large apples sliced 1/8-inch thick
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp salt divided
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- Powdered sugar for serving
Instructions
Prepare the oven and pan
- Preheat the oven to 400°F (200°C). Place the butter in a 9x13-inch baking dish and allow it to melt as the oven preheats. Remove once melted.
Bake the apples
- Add the sliced apples, granulated sugar, ground cinnamon, and 1/2 teaspoon of salt to the melted butter in the dish. Toss gently to coat. Return to the oven and bake for 15 minutes, or until the apples have softened.
Blend the batter
- In a blender, combine the eggs, milk, vanilla extract, and the remaining 1/2 teaspoon of salt. Process until light and frothy. Add the flour and blend again until smooth.
Bake the pancake
- Once the apples have finished baking, carefully pour the prepared batter over them in the hot dish. Return to the oven and bake for 20–25 minutes, or until the edges are golden brown and the center has puffed.
Finish and serve
- Remove from the oven, dust with powdered sugar, slice, and serve warm.
Notes
This Apple Bottom Hootenanny Pancake Recipe can be made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the vanilla extract and powdered sugar used are also certified gluten-free.