Dutch Baby With Cinnamon Apple Compote 4.000

Deb Lindsey for The Washington Post

Nourish Dec 24, 2014

A Dutch baby pancake is so impressive-looking that it seems as if it requires special effort, but it's one of the easiest types of pancake to make. All you do is pour a simple batter into a heated skillet and pop it into the oven. It comes out puffed, golden and ready to be topped with the warm, maple-glazed apple compote.

Make Ahead: The compote can be made and refrigerated up to 3 days in advance; warm through before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the compote
  • 1 tablespoon unsalted butter
  • 2 medium Golden Delicious apples (unpeeled), cored, halved and cut into 1/4-inch slices
  • 2 tablespoons raisins, soaked in hot water for 10 minutes, then drained
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • For the pancake
  • 2/3 cup whole-wheat pastry flour or regular whole-wheat flour
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup low-fat milk (1 percent)
  • 2 large eggs plus 2 large egg whites
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter


For the compote: Heat the butter in a large nonstick skillet over medium-high heat.

Add the apples and cook, stirring occasionally, until browned and softened but not mushy, about 8 minutes. Stir in the raisins, maple syrup, cinnamon and salt. Reduce the heat to the lowest possible setting while you make the Dutch baby.

For the pancake: Preheat the oven to 450 degrees.

Whisk together the flours and salt in a medium bowl.

Whisk together the milk, eggs and egg whites, maple syrup and vanilla extract in a separate bowl. Stir this mixture into the flour mixture until barely combined; some lumps in the batter are okay.

Heat the butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet over medium heat. Once the butter is thoroughly melted but not smoking, pour the batter into the skillet, then immediately transfer the skillet to the oven. Bake for 15 to 20 minutes, until golden brown and puffed; do not open the oven during baking.

Slide the Dutch baby pancake onto a cutting board or platter, and spoon the warm compote evenly over the top. Cut it into 4 equal wedges; serve right away.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Mary Pat Flaherty.

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