51 minutes ago
Friday, October 28, 2011
Breakfast is my least favorite meal of the day.
I can't eat until 10 a.m., and then I like to have an omelet of some kind or a piece of toast w/ maybe a smear of avocado. I force it down. I am more of a lunch kind of girl.
I would not consider this to be breakfast. This is a TREAT!
I love the word "Dutch Baby". I like saying it (I know I'm weird).
Some people call this a "German pancake" or a "Bismarck". Call it what you like, but you will call it delicious!
This version has apples in it, though the original pancake was more like a sweet Yorkshire pudding.
If you google Dutch Baby, a million different recipes come up with all different measurements of flour and eggs and sugar. This one is more labor intensive, but I was attracted to the caramelized apples and the brown sugar.
It puffs up beautifully, then deflates a bit. You can sprinkle powdered sugar on top or serve it with syrup, but I liked it plain.
It's the perfect autumn Sunday breakfast before pumpkin or apple picking.
Apple Dutch Baby (or German Apple Pancake): (adapted from the kitchn)
2 large apples, (I used fuji)
4 tablespoons white sugar, divided (3 tbsp + 1 tbsp)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter (5 tbsp)
1/3 cup dark brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk (I used 1% lowfat)
1/2 teaspoon vanilla
Powdered or cinnamon sugar, to serve
Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices. Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples (I left mine in slices).
In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish.
Put the skillet or baking dish in the oven for 5 minutes, or until the butter is melted.
Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter.
Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples.
Put the pan back in the oven to caramelize the apples and sugar, about 6 minutes.
While the apples are caramelizing, whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes.
By now the sugar should be bubbling around the apples.
Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned and puffed!
Pancake will deflate a bit. Serve warm or at room temperature.
I hope you try this deliciousness this fall weekend! Enjoy.