APPLE CINNAMON DUTCH BABY
I found this recipe on a site called Food for Tots. Looks baby friendly. A wonderful light egg soufflé that kids are sure to love and it's easy to make! Dutch babies also make a good dinner meal accompanied by Canadian Bacon or Ham and take less of the cook's time than regular pancakes.
Provided by Queen of Everything
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Put butter into a 3 to 4 quart frying pan and place in oven to melt.
- While butter is melting, peel and core 2 medium apples, then cut them into thin slices.
- Remove the pan from the oven and add cinnamon and sugar to the melted butter.
- Stir in the sliced apples.
- Return pan to oven for about 3 minutes.
- Put the eggs and milk into a blender and whip at high speed for 1 minute.
- Set the blender to low speed and slowly add the flour until well blended.
- Remove the pan from oven and pour egg batter over the butter and apples.
- Bake for 20-25 minutes or until the pancake is raised and golden brown.
- Cut in wedges and dust with powdered sugar.
- Serve immediately.
Nutrition Facts : Calories 446.9, Fat 22.8, SaturatedFat 12.7, Cholesterol 235.2, Sodium 237.6, Carbohydrate 50.1, Fiber 3.7, Sugar 19.2, Protein 12
APPLE-HONEY DUTCH BABY
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes., Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake until puffed and edges are lightly browned, 16-20 minutes., Meanwhile, in a large saucepan, heat butter for topping over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.
Nutrition Facts : Calories 429 calories, Fat 14g fat (7g saturated fat), Cholesterol 166mg cholesterol, Sodium 146mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 3g fiber), Protein 9g protein.
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.
APPLE HONEY DUTCH BABY
Make and share this Apple Honey Dutch Baby recipe from Food.com.
Provided by katie in the UP
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk the flour, sugar, eggs and milk until smooth.
- Place butter in a 10-in. ovenproof skillet.
- Heat at 400° for 3-4 minutes or until melted; tilt pan to coat bottom and sides.
- Pour batter into hot skillet.
- Bake for 16-20 minutes or until edges are lightly browned.
- Meanwhile, in a saucepan, saute apples in butter until lightly browned. Stir in honey, lemon juice and cardamom.
- Combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Spoon into pancake. Serve immediately.
Nutrition Facts : Calories 447.4, Fat 14.3, SaturatedFat 7.8, Cholesterol 168.8, Sodium 155.2, Carbohydrate 74.7, Fiber 3.5, Sugar 49.8, Protein 9.2
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3.9/5 (413)Estimated Reading Time 4 minsServings 4
- Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
- DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
- Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
- Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
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- Put the warmed milk, flour, 2 tablespoons of caster sugar, the eggs, vanilla and salt into a liquidiser and blend on high speed until smooth. If you have time, set aside for 30 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Meanwhile, put the butter into a small pan and leave it to melt very slowly over a low heat. Pour the clear, melted butter into a teacup or small bowl, leaving behind the milky white solids which will have collected at the bottom of the pan (discard these).
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- While the apples are caramelising, put an ovenproof 25cm cast-iron or heavy based nonstick frying pan into the oven for 5 minutes to get hot, ready for the Dutch baby. Remove the hot pan from the oven using an oven mitt, pour in 3 tablespoons of the clarified butter and swirl to coat the base and sides. Re-whiz the batter briefly, pour into the centre of the pan and carefully transfer it to the oven, leaving plenty of room between shelves for it to rise. Bake for 15-18 minutes until well puffed up, crisp and golden. Gently reheat the apples.
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5/5 (1)Category BreakfastCuisine American, GermanCalories 262 per serving
- Preheat oven to 400°F. Heat 1 tablespoon coconut oil over medium heat in a 10-inch oven-safe skillet (preferably cast-iron). When it is melted, add the apples, 1 tablespoon brown sugar, and cinnamon. Stir to combine. Cook until apples start to soften, about 4 to 5 minutes.
- While the apples cook, melt the remaining tablespoon coconut oil in the microwave. Pour it into a blender along with the eggs, milk, both types of flour, vanilla, salt, and remaining 1 tablespoon of sugar. Blend until smooth. Alternatively you can whisk the eggs and milk together in a bowl until blended and light yellow. Then whisk in the flour, vanilla, salt, and sugar until smooth.
- Pour the batter over the apples in the skillet and transfer the skillet to the oven. Bake 20 to 25 minutes until puffed up and golden brown. Dust with powdered sugar and serve with maple syrup, if desired. Serve immediately, as it will start to fall within minutes of being taken out of the oven.
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