GERMAN APPLE PANCAKE
Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.
Provided by Mollie_Cole
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
- Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 236.6 mg, Fat 24 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 13.5 g, Sodium 182.2 mg, Sugar 37.2 g
DUTCH BABY PANCAKE WITH APPLES
Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
- In a bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.
DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
- Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
- Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.
CARAMEL-APPLE DUTCH BABY
This recipe makes the perfect breakfast, brunch or sweet treat for a lazy weekend. Any 10-inch ovenproof pan or baking dish will work here, but for the puffiest and crispest pancake, use a cast-iron pan. Don't skimp on the amount of butter you melt in the pan in the first step; it prevents the pancake from sticking, and helps brown and crisp the Dutch baby while it bakes. The easy, no-fail caramel sauce infuses the apples with brown sugar and vanilla, while also serving as a syrup to drizzle over each slice. For maximum ooh and aahs, spoon the apples, caramel and all, into the center of the Dutch baby and serve it in the skillet. To keep the pancake crisp longer, serve the apples and caramel separately and allow guests to top their own.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, for two, lunch, weekday, pancakes, pastries, dessert, main course
Time 30m
Yield 4 servings (One 10-inch pancake)
Number Of Ingredients 17
Steps:
- Prepare the Dutch baby: Heat the oven to 425 degrees. Place the butter into a medium (10-inch) ovenproof skillet (preferably cast-iron) and transfer to the oven until melted, 2 to 3 minutes.
- In a large bowl, whisk the eggs, flour, milk, brown sugar, vanilla, cinnamon, salt and nutmeg. Pour the batter into the hot skillet and transfer to the oven. Bake until the pancake puffs up around the edges and turns golden, 20 to 25 minutes.
- While the Dutch baby cooks, prepare the topping: Melt the 2 tablespoons butter in a skillet over medium heat, then stir in the cream and brown sugar. Add the apples and cook, stirring frequently, until the caramel thickens and the apples are tender, 8 to 10 minutes. Stir in the vanilla, cinnamon and salt.
- To serve, pile the apples on top of the warm Dutch baby, then slice and serve. Serve with whipped cream or ice cream, if desired.
DUTCH BABY WITH APPLES AND HONEY
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting centerpiece at a special Rosh Hashanah brunch as it nods to the traditional dish of sliced apples dipped in honey, a ritual performed to represent the hope for a sweet new year.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Over medium heat, melt 1 tablespoon butter in a medium cast-iron skillet (10 inches, measured across top). Stir in apple, 1 tablespoon sugar, and cinnamon, and cook until crisp-tender, about 2 minutes; transfer to a plate and wipe skillet clean.
- Preheat oven to 425°F and place now-clean skillet on center rack. In a bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
- Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin).
- Add remaining 3 tablespoons butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Sprinkle apple mixture evenly over batter.
- Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.
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APPLE DUTCH BABY PANCAKE RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 35 minsCategory Healthy Cinnamon RecipesCalories 355 per serving
- 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.
DUTCH BABY APPLE PANCAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 50 minsServings 4Calories 373 per serving
- Preheat oven to 375°F. In a blender, process half-and-half, eggs, vanilla and 2 Tbsp. butter until smooth. Blend in flour, salt and 1/4 tsp. cinnamon.
- In a 10-inch nonstick skillet, mix remaining butter and cinnamon with brown sugar and lemon juice. Bring to a boil over medium-high heat, stirring. Stir in apples, reduce heat to low and simmer, stirring often, until apples are tender and liquid has thickened, about 7 minutes.
- Pour batter from blender over apple mixture; sprinkle with nuts, if desired. Bake until set and top is golden, 25 to 30 minutes. Sprinkle with confectioners' sugar, if desired.
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