Eons ago I had mentioned on this blog that I loved breakfast food. I can have breakfast any time of the day. As a matter of fact, I do. My bedtime snack is a bowl of cereal. Minus the milk.
Sundays are my favorite days for breakfast because everyone is home, I can get up early, make something extraordinary for our first meal of the day, and everyone will enjoy it. Full tummy equals happy faces. Trust me. If there’s one thing I’ve learned as a Mother and a wife it’s that a fed baby – and husband – makes a quiet, joyous home.
Last Sunday I was going through ideas; eggs, of course, pancakes, bacon, crepes… Then I remembered that I had not made a Dutch Baby in over a year! Not sure why. It can be put together in a few minutes, it’s delicious, and will feed 3 to 4 people.
For those that are not familiar with Dutch Baby, it is a pancake that is baked in a buttered skillet, and the edges, as well as the middle of the pancake rise high, creating a delicious, puffy crust. But, it will deflate. Look at the photos. By the time I got to it, it was flat. 🙂
As I was preparing the batter for the pancake, I looked at the few Granny Smiths on the counter and, well, pies, pies, pies, was all I could think about. No, I told myself. Not yet. These Granny’s are going into the skillet with some butter and sugar. I need me some fried apples! I haven’t had any in a long time (days, really). So happy I went with that decision. The fried apples were exactly what this pancake needed. Traditionally, Dutch Baby is only served with powdered sugar, but tradition shmadition. Bring on the fried fruit. 😉
- 1/2 cup all-purpose flour
- 2 tablespoons light brown sugar , packed
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 eggs
- 1 teaspoon Canola Oil
- 1/2 cup milk
- 1 tablespoon butter
- 3 Granny Smith Apples , peeled, cored, diced
- 1 teaspoon light brown sugar , packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- Powdered Sugar
- Preheat the oven to 425.
- In a large bowl, whisk together the ?our, sugar, salt, cinnamon, and nutmeg. Set aside.
- In a mixing bowl, combine the eggs, oil and milk, and mix on low until combined.
- Gradually add the flour mixture to the egg mixture, and continue to mix on low until well incorporated.
- Butter a 10-inch cast iron skillet, and slide it in the oven for 5 minutes, or until hot.
- Remove the skillet from the oven, pour in the batter, and put it back in the oven for 10 minutes.
- Reduce heat to 350 and continue to bake for another 8 to 10 minutes, or until edges are lightly browned.
- In the meantime, prepare the Fried Apples.
- In a medium-sized bowl combine the diced apples, brown sugar, cinnamon, and nutmeg.
- Melt the butter in a skillet over medium-high heat.
- Add the apple mixture and cook for about 20 minutes, or until tender, stirring frequently.
- Spoon the fried apples over the entire pancake and dust with powdered sugar.