- Yield: 10 inch pancake
Sauteed Apple Compote
- 2 large tart and firm apples, such as Granny Smith, Pink Lady, or Mutsu
- 2 tablespoons fresh lemon juice
- ¼ cup (36 g) dried currants
- ¼ cup (59 ml) grade A dark maple syrup
- 2 tablespoons salted butter
- 4 large eggs
- ¾ cup (177 ml) whole milk
- ½ cup (63 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons salted butter, plus more for serving
- Confectioners’ sugar and lemon wedges, for serving
How to Make It
Make the Compote
- Peel the apples and remove the cores. Shred the apples on the largest-gauge holes of a box grater. In a medium bowl, toss the shredded apples with the lemon juice, dried currants, and maple syrup. Melt the butter in a medium saucepan set over medium heat. Add the apples and currants and any liquid from the bowl. Reduce the heat to low and gently cook the apples until they are tender and the liquid in the pan has evaporated, about 10 minutes. The apples will look shiny and be a little sticky. Set aside. Make the Dutch Baby
- Position a rack in the center of your oven and preheat the oven to 425°F.
- In a blender, combine the eggs, milk, flour, granulated sugar, and salt. Blend on high until very foamy, about 1 minute.
- Over medium heat, melt the butter in a 10-inch cast-iron or ovenproof nonstick pan. Pour the batter into the pan and place in the oven. Bake the Dutch baby until it has puffed and ballooned up in the center and around the edges and is lightly browned, about 20 minutes.
- Serve the pancake immediately, in the pan, topped with the sautéed apple compote and some salted butter. Dust with confectioners’ sugar and squeeze with lemon.