MI Coop Kitchen

Apple Cinnamon Dutch Baby

Recipe by
Great Lakes Energy Cooperative  
45 Min
Prep: 25 Min | Cook: 17-20 Min | Servings: 1/6 Pancake

Ingredients

  • 1 large or 2 medium apples, peeled and sliced
  • 1 tablespoon granulated sugar
  • 3 tablespoon butter, divided
  • 4 large eggs
  • 3/4 cup low-fat or fat-free milk
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Confectioner’s Sugar (Optional)

Directions

  1. Preheat oven to 450°.
  2. Heat a 9” or 10” cast-iron or oven-proof skillet over medium-high heat for 5 minutes.
  3. Melt 1 T butter in skillet; add apples and 1 T granulated sugar. Sauté 3-5 minutes or until tender. Remove apples from skillet and wipe clean.
  4. Whisk together eggs, milk and vanilla in medium bowl. Whisk in flour and next 4 ingredients.
  5. Melt remaining 2 T butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.
  6. Bake at 450° for 17-20 minutes or until pancake is golden and puffed.
  7. Dust with confectioner’s sugar, if desired.
  8. Pancake can be slipped onto a plate/serving dish or served right from pan for a more rustic presentation.
  9. Slice into wedges and serve hot with maple syrup.

Notes: Low-fat or fat-free milk will cause the pancake to puff higher. Pancake will begin to deflate when removed from oven, though flavor will not be affected.

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