APPLE DUTCH BABY PANCAKE RECIPE RECIPES

APPLE DUTCH BABY PANCAKE RECIPE | EATINGWELL

Apple Dutch Baby Pancake Recipe | EatingWell image

This one-pan puffy oven-baked pancake recipe will wow brunch guests. Make it your own by swapping out the apple for pear slices, or switch up the spices and try cardamom or ginger in place of the cinnamon.

Provided by Christine Maguire

Total Time 35 minutes

Number Of Ingredients 12

Ingredients

4 tablespoons (1/2 stick) unsalted butter
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
½ cup whole-wheat pastry flour
1 tablespoon granulated sugar plus 1/4 cup, divided
½ teaspoon baking powder
½ teaspoon ground nutmeg, divided
Pinch of salt
½ teaspoon ground cinnamon
2 cups sliced apple (about 1 large)
Confectioners' sugar for garnish

Steps:

Preheat oven to 425 degrees F.
Melt butter in a medium cast-iron skillet over medium heat. Remove from heat. Transfer 2 tablespoons of the melted butter to a blender. Add eggs, milk and vanilla; blend until very smooth, about 30 seconds. Add flour, 1 tablespoon granulated sugar, baking powder, 1/4 teaspoon nutmeg and salt; pulse until very smooth, scraping down the sides as necessary.
Combine the remaining 1/4 cup granulated sugar, 1/4 teaspoon nutmeg and cinnamon in a small bowl. Brush the remaining butter over the bottom and up the sides of the pan. Return to medium heat. Sprinkle the sugar mixture into the pan and arrange apple slices on top. Cook, undisturbed, until bubbling, 1 to 2 minutes. Pour the batter over the apple slices.
Transfer the pan to the oven and bake for 15 minutes. Reduce temperature to 375 degrees F and bake until golden and the center is firm, 5 to 10 minutes more. Sift confectioners' sugar over the top before serving, if desired.

Nutrition Facts : Calories 355.4 calories, CarbohydrateContent 37 g, CholesterolContent 222.6 mg, FatContent 18.6 g, FiberContent 2.8 g, ProteinContent 10 g, SaturatedFatContent 9.9 g, SodiumContent 196.9 mg, SugarContent 23.7 g

DUTCH APPLE BABY | ALLRECIPES

Dutch Apple Baby | Allrecipes image

No fresh milk? Don't despair! This quick and easy variation of the classic Dutch Baby pancake features ingredients you probably have in your pantry.

Provided by Mott's

Categories Trusted Brands: Recipes and Tips

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

? cup Mott's® Original Applesauce
4 eggs, lightly beaten
4 tablespoons melted butter, divided
? cup all-purpose flour
1 tablespoon granulated sugar
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
2 teaspoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

Nutrition Facts : Calories 349.9 calories, CarbohydrateContent 39.1 g, CholesterolContent 199.6 mg, FatContent 18.1 g, FiberContent 1 g, ProteinContent 8 g, SaturatedFatContent 10 g, SodiumContent 197.2 mg, SugarContent 13.5 g

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