Saturday, March 15, 2008

Apple Dutch Baby

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This is similar to a puffed oven pancake (over caramelized apples). It makes a great weekend breakfast and pleases all members of the family. It has good "wow" factor when you first take it from the oven (see picture; after a few minutes, it deflates much like a souffle). This particular recipe comes from Wholesome Toddler Food (you have to scroll down and look for "Fruit Dutch Baby"). My notes are in italics.

1/3 cup butter or margarine
2 medium apples or 1/2 cup peaches or 1 thinly sliced banana
2 teaspoons cinnamon
3 Tablespoons sugar
4 eggs
1 cup milk
1 cup flour (I use white whole wheat)

  1. Preheat oven to 425°F. Put butter into a 3 to 4 quart (oven-proof) frying pan and place in oven to melt. While butter is melting, prepare fruit, then cut them into thin slices.
  2. Remove the pan from the oven and add cinnamon and sugar to the melted butter.
  3. Stir in the sliced apples. Return pan to oven for about 3 minutes (or longer for young 'uns with no teeth!).
  4. Put the eggs and milk into a blender and whip at high speed for 1 minute. Set the blender to low speed and slowly add the flour until well blended. (Or do this all with a hand whisk...).
  5. Remove the pan from oven and pour egg batter over the butter and fruit. Bake for 20-25 minutes or until the pancake is raised and golden brown. Cut in wedges and dust with powdered sugar. Serve immediately.
Serves 4-6 in our household!

1 comment:

Betsy said...

This has become a regular feature in our house during apple season. It's really not that hard to put together and is easy to remember without having to look at the recipe. I now add an extra apple (a total of 3). We also only sprinkle a bit of powdered sugar on top in lieu of syrup (the apples provide a lot of sweetness). My kids LOVE it.