I have seen a lot of friends post that they make Dutch Babies and I have always been intrigued. I never had one and wasn’t really sure what they were but I found a recipe for Apple Dutch Baby in a discarded Better Homes and Gardens in our Connestee Library so I had to pull it out and try it.
Basically it is a puffed pancake, German pancake, American popover, or my personal favorite – a Hootenanny. The secret to this pancake is that it is cooked in the oven and as it cools it sinks in a bit that makes there perfect little space to hold some yummy caramelized fruit. To read more click here.
After the last power outage Chris got me a great Lodge skillet to use on the grill for the next outage. I have never been a great cast iron user but I am determined to get better at it and this was the first recipe to try out. I may never make regular pancakes again! These were the best and so easy. They are a great little breakfast entree and I am making them if we ever have company again.
- 3 eggs lightly beaten
- 1/3 cup milk
- 1/2 cup all purpose flour
- 1 TBSP sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 3 TBSP butter
- 1 1/2 cups apples thinly sliced
- 2 TBSP brown sugar
- 2 TBSP maple syrup I used sugar free and it worked fine.
- 1. Preheat oven to 425 ° F. For batter mix eggs and milk in medium bowl. Whisk in flour, granulated sugar, vanilla, cinnamon and 1/2 tsp salt.
- 2. In a 9-10 inch oven proof skillet melt 1 1/2 tsp butter over medium heat. Pour batter into skillet. Bake 15 minutes or until light brown and puffed.
- 3. Meanwhile, in a medium saucepan melt remaining butter over medium heat. Add apples, cook, stirring 5 minutes or until crisp tender and browned on the edges. Stir in the brown sugar and the syrup and cook 2-3 minutes more or until tender. Serve Dutch Baby with apples and dust with powdered sugar.
