• Bruni

Cherry and Apple Dutch Baby with Toasted Nuts

Updated: Jan 13, 2019

Quick and easy puffed pancake.

Thanks to high temperature baking this type of sweet pancake rises and forms little ‘waves’. Our version of dutch baby is with cherries and apples accompanied by toasted almonds and pistachios. Apples are adding mellow flavour which is offset by semi-sweet (or tart) cherries. All is topped up with toasted nuts which are adding lovely crunch to the texture.

Best served piping hot and sprinkled with confectioners’ sugar.

Make sure to cut cherries in halves. Whole cherries will be OK but the pancake won’t rise that much and the taste will be impacted. Read few hints below - it’s easy breakfast or lunch option but following few useful hints goes a long way.

Yield: 21cm round puffed pancake

Time: 10 minutes prep + 20 minutes baking

Tin: skillet or Pyrex dish (high temperature resistant) or any other ovenproof pan


- 40g sliced almonds

- 30g pistachios

- 10-12 cherries

- 1/2 apple

- 3 large eggs, room temperature

- 1/2 cup* full-fat milk, room temperature

- 1/2 cup (75g) all-purpose flour

- 1 Tablespoon granulated white sugar (or vanilla sugar)

- pinch of salt

- 2 Tablespoons butter

- 1 tablespoon confectioners’ sugar, sifted

*cup @ Bruni Bakery = 250ml cup


1. Toast nuts at 170C for 8 minutes. Set aside.

2. Preheat oven to 220C. Cut cherries in halves and remove stones, cut apple into thin slices (remove seeds, no need to peel). Warm up milk to bring to room temperature, make sure eggs are at room temperature too.

3. Mix eggs with milk, sugar, salt and flour - you can whisk, use hand mixer or food processor (mix few seconds only).

4. Place skillet on the cooker, melt two tablespoons of butter, add cherries and apple and cook for 2 minutes. Pour egg mixture (from Step 3) and place skillet immediately in the oven. Bake at 220C for 20 minutes.

5. Once baked sprinkle with toasted nuts and confectioners’ sugar. Serve piping hot.


1. You want the pancake to puff up - cut cherries in halves and apples into thin slices. You can separate fruit on the skillet before pouring egg mixture to leave spaces in-between - the fruit won’t be too heavy then and the pancake will form 'waves'.

2. Use eggs and milk at room temperature. If you don’t have time - place eggs in a bowl of warm water to bring to room temperature.

3. In Step 3 mix for few seconds only - you don’t want to aerate the mixture too much. Food processor works great but whisking will do the job too.

4. Fruit: fresh plums (cut into 1/4), fresh peach (1/4), apricot (1/4), apples (thin slices) all work well in this recipe.

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