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)
- 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.
- Remove the pan from the oven and add cinnamon and sugar to the melted butter.
- Stir in the sliced apples. Return pan to oven for about 3 minutes (or longer for young 'uns with no teeth!).
- 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...).
- 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.
1 comment:
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.
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