dutch baby
(apfelpfannkuchen or german apple pancake)
i didn’t know that there could be so many names for this wonderful breakfast pancake, but i think it deserves all those names and possibly more. this recipe is amazingly delicious and impressive as well. and what makes it kind of special is how easy it is to make. my husband has been begging me to make it for the last couple of years, and so i gave in to his wishes this past weekend. actually, he joined me in the kitchen and made the gluten free version while i made the regular wheat flour one. the photo above is the gluten free dutch baby. honestly, i couldn’t tell the difference between the two. we used the gluten free flour, cup4cup which is from the famous French Laundry Restaurant. here is the link: cup4cup flour
this recipe is delish and as you can see impressive. it always puffs up in the oven and bakes perfectly. also, i found the gluten free one is just as fabulous!
pancake
3 eggs
1/2 cup all-purpose flour or gluten free flour
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoons salt
filling
2 tablespoons butter
1/3 cup packed brown sugar (light)
2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
sifted powdered sugar
i made mine in a 9 inch pie plate.
in a medium mixing bowl beat eggs with a wire whisk until frothy. add flour, milk, 1 tablespoon of the melted butter, and salt; beat until smooth. the gluten free batch had tiny lumps of the flour, don’t worry about removing all the lumps. it ended up baking evenly with out clumps in the dough.
heat an 8 or 9 inch round baking pan or ovenproof skillet in a 450 degree oven for 2 mintues. add remaining 1 tablespoon melted butter; swirl to coat pan. pour batter into hot pan. bake pancake in the 450 degree oven for 18-20 minutes or until puffed and golden.
meanwhile, for filling, in a medium skillet melt the 2 tablespoons butter over medium heat. stir in brown sugar until combined. stir in apple slices, cinnamon, and nutmeg. cook, uncovered, for 3-5 minutes or until apples are crisp-tender, stirring occasionally.
to serve, remove pancake from oven. spoon some of the filling into center of pancake. sprinkle with powdered sugar. cut into wedges. pass the remaining filling. pancake will collapse as it cools. makes 6 servings.
whisk eggs.
this is ready to go in the oven.
my hubby is preparing the apples for the sauce.
cooking apples on stove top, yummy! i love the smell that permeates the kitchen.
oh, i’m craving another batch!
we have a happy camper!
[…] We own three of them and I load them up with all the batter before we begin making the pancakes. My husband can make quite a few pancakes at once, and so we all can have breakfast altogether. Of course, my Vermonter husband always has to have the real genuine Vermont Maple Syrup with our pancakes. Enjoy your pancakes and make sure to buy one of these fabulous dispensers. If you like this post you may find Dutch Baby Breakfast Recipe interesting. […]