A special treat at the local pancake house is the Dutch Baby pancake, puffy and crispy brown around the edges and soft in the middle, with a lemon and powder sugar dusting…..oohh, my mouth is watering already!
Here’s one with apples that you can make at home for Sunday brunch or just because….since some wonderful apples are now coming into season, try this with a new variety like the Jazz….it will jazz up your taste buds.
Apple Dutch Baby Pancake
- 6 eggs
- 1 – 1/2 c whole milk
- 1 c all-purpose flour
- 3 Tbsp. sugar
- 1 tsp. pure vanilla
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 lb. butter
- 2 apples, peeled and thinly sliced (a mandolin is good for this)
- 2 – 3 Tbsp. light brown sugar
- Scrapings of fresh nutmeg, optional
Preheat oven to 425. In a blender or a using a stand mixer’s bowl, combine eggs, milk, flour, sugar, vanilla, salt and cinnamon. Mix until well blended and a batter is formed. If using a mixer, some lumps will remain.
Melt butter in a 13″ x 9″ or 12″ fluted quiche dish in the oven. When butter is just melted, add apple slices to dish. return to oven until butter sizzles. Do not let butter brown. Remove from oven and carefully pour batter over apples. Sprinkle apples with brown sugar and a few scraping of nutmeg, if using.
Bake in the middle of the oven for 20 minutes, serve immediately. Serves 6-8