Dutch babies are pancakes that are baked in skillet with their signature puff or rise while in the oven. Here, the apples add sweetness, crunch and caramel flavor to this traditional pancake. Top them with a dusting of powdered sugar or a drizzle of maple syrup. They are best served straight from the oven but I love to eat them anytime. Warm or cold. For breakfast, snack, or dessert topped with some vanilla ice cream.
Apple Puff Baby
Ingredients
1 tablespoon butter
1 tablespoon vegetable oil
1/4 cup brown sugar
1 1/2 teaspoon cinnamon
2 tart apples, cored and sliced (about 3 cups)
4 eggs
3/4 cup fat free milk
3/4 cup all-purpose flour (or whole wheat pastry flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting
Directions
- Preheat oven to 425 degrees. Coat the bottom and sides of 10″ cast iron skillet with cooking spray. Add the butter and oil. Over medium/high heat, when butter melts, add the brown sugar and cinnamon and stir. Add the apple slices and toss until apples are coated with brown sugar mixture. Cook until apples are bubbly and have softened a little, about 3-5 minutes.
- In medium bowl, whisk the eggs, milk, flour and salt until smooth. Pour over the apple mixture in Put in oven and bake for about 15 minutes, until puffy and middle has set and edges are lightly browned.
- Carefully loosen pancake with a spatula and slide onto serving plate. Sift powdered sugar over top. Note: The pancake will deflate as it cools.
judymatusky.com
One Comment Add yours