I have been eyeing Dutch Baby recipes for well over a year, but have had yet to test one out until this morning. One thing that always drove me away from these is the 20 minute bake time…which is silly that, that was the only thing scaring me away. Bacon, waffles, pancakes, french toast take just as long, so what was the big deal, I’m a fool.
I was able to skim down the recipe to make just a single portion, which was awesome, because the only thing that should ever be allowed to re-heat in the breakfast department is a casserole or french toast. Have you ever tried to microwave a pancake or a waffle….no where near the same. Albeit, if you’re going to…here’s a tip. Use the toaster. Seriously.
A Dutch Baby, German Pancake, or Puff Pancake is a cooked in a cast-iron pan, if fluffs up as you bake it, and then when you take it out, it will deflate. It’s an interactive presentation,so if you have kids, it’s a great way to get them involved in the process so they can see it change forms…and let them add their favorite toppings! Traditionally served with cinnamon or lemon, I of course decided swerve off the beaten path. I began by baking some apples with lemon, cinnamon, and sugar, the perfect topping, along with a fried egg of course. I think round two is going to have to involve toasted almonds!
Baked Apple, Dutch Baby
1 small apple, peeled and sliced
1 tsp sugar
2 tsp lemon juice
dash of cinnamon
heaping 1/4 cup of flour
pinch of salt
1 tbsp of sugar
1/4 cup milk (this will depend on your flour as well, you want it to be a runny batter, start with less milk if you need to)
1/8 tsp vanilla
1/8 tsp cinnamon
1. Peel a small apple, and slice into thin pieces.
2. In a small bowl combine apples, 1 tsp of sugar, 2 tsp of lemon juice, and a dash of cinnamon, mix well
3. Put apples on a pan lined with parchment paper and set aside.
4. Combine all ingredients in the batter together, bring it together gently, but you don’t want any air bubbles either. You want the batter to rest for a few minutes, preheat your oven to 400 degrees while you wait.
5. In your single serving cast iron (6″) melt 1 tbsp of butter (on medium), you want the pan to be hot.
6. Pour your batter into your hot cast-iron and place in the oven for 18-20 minutes on a rack in the middle, place the apples on your cooking sheet on the rack below.
7. When finished it should start to puff and the center shouldn’t look doughy, looking golden.
8. Take out of the oven, you can leave in the cast-iron if you wish, I slid my onto a plate, topped with my baked apples, a dash of syrup, and sprinkle of powdered sugar. Oh…and a fried egg, duh.