Wednesday, January 28, 2015

Apple Dutch Baby

I love pancakes, I do. They do take some time to make as you have to make one individually. If you don't have that time to make a dozen pancakes when you're serving guests or more than two people I suggest a dutch baby pancake. It's basically a giant pancake you bake in the oven & then cut up like a pie to serve. So with the time you save flipping your cakes you can get your kitchen clean (because you really don't need to dirty that many dishes to make a dutch baby) & you can actually relax after brunch.

Have you made a dutch baby? What do you put in yours?

Ingredients (recipe adapted from Bon Appetit's Apply Dutch Baby)
  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 2 granny smith apples, peeled, sliced ¼” thick
  • 1 tablespoon brown sugar
  • maple syrup
  • powdered sugar
  • extra cinnamon for dusting
Make it!
  1. Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
  2. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. 
  3. Add apple & sprinkle with brown sugar and remaining ½ tsp. cinnamon. 
  4. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
  5. Wipe out skillet and heat in oven until very hot, 8–10 minutes. 
  6. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. 
  7. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
  8. Serve drizzled with maple syrup, powdered sugar &/or cinnamon.

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