Easy Dutch Baby pancake with apple and walnut

Preparation

1. Preheat the oven to 200°C top/bottom heat (180°C convection oven). Place a large oven-safe pan or round baking dish (Ø 28-30 cm) in the oven and preheat. Only when the oven has reached temperature, prepare the batter.
2. Whisk the eggs with the sugar, the flour, the milk and 4 tbsp mirin to a smooth batter and let it rest for about 5 minutes. 
3. Carefully remove the hot pan from the oven, add the butter, let it melt briefly and spread it. Pour in the liquid batter and immediately bake in the preheated oven for 15-20 minutes until golden brown. The dough rises a lot, but collapses again.
4. Peel the apples, cut them into quarters, remove the core and cut the apples into narrow wedges. Toast the walnuts in a heated pan until golden brown. Add the vanilla seeds, the apples and the remaining Mirin and fry for about 5 minutes until lightly caramelized. 
5. Remove the pan with the pancake from the oven, place the apple-walnut mixture in the centre and serve. 

Tips: 

• This is delicious with vanilla ice cream or sauce.
• Replace the apples with e.g. pears, apricots, plums, etc.
• Serve dusted with icing sugar and cinnamon. 
• If you like the pancake even fluffier, separate the eggs, beat the egg whites until stiff and then carefully fold them into the batter.
• (for U.K.) Dutch baby pancakes are similar to Yorkshire puddings, but served as a dessert