Apple Puff Up Pancake Dutch Baby Recipe 445
APPLE PUFF PANCAKE
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
Provided by KMKIDMAN5
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
- Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
- Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
Nutrition Facts : Calories 192 calories, Carbohydrate 25.7 g, Cholesterol 134 mg, Fat 6.9 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 212.6 mg, Sugar 14 g
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
DUTCH PUFFED APPLE PANCAKE
Make and share this Dutch Puffed Apple Pancake recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Melt butter in a 9 inch glass pie pan in oven.
- Arrange apple slices, then walnuts over butter.
- Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
- While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
- Stir in cranberries.
- Remove pie pan from oven.
- Lightly spray inside edges of dish with nonstick spray.
- Pour batter into dish.
- Sprinkle brown sugar over batter.
- Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
- Serve with warm maple syrup.
Nutrition Facts : Calories 483.2, Fat 28.3, SaturatedFat 10.9, Cholesterol 248.1, Sodium 174.3, Carbohydrate 46.5, Fiber 3.4, Sugar 26.4, Protein 12.9
APPLE PUFF UP PANCAKE - DUTCH BABY RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F and place rack in center of oven. Peel, core and slice apple. In a medium bowl, whisk together eggs, milk, flour and vanilla until smooth. Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread apples in pan and cook for 4 minutes. Turn apples and continue cooking 3 minutes. Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt. Remove pan from heat, stir apples lightly to coat with sugar, and then top with batter. Bake 15 minutes or until mixture puffs up and turns golden brown around edges. Remove from oven and cut into four wedges. Sprinkle with lemon juice and serve with a sprinkling of powdered sugar.
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CINNAMON APPLE PUFFED PANCAKE. - HALF BAKED HARVEST
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Estimated Reading Time 6 mins
- 1. Preheat the oven to 450 degrees F. 2. Arrange 3/4 of the apple slices in the bottom a 10-12 inch cast iron skillet and drizzle 4 tablespoons butter over the apples. Sprinkle the brown sugar over top of everything. Place the skillet in the center of the oven for 10 minutes.3. Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your pancake. 4. Remove the Dutch baby from the oven and serve topped with the remaining apple slices, whipped cream, and cinnamon syrup.
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- Caramelized Apples: In a skillet, cook the sliced apples with cinnamon, brown sugar, maple syrup, and butter for about 10-15 minutes, until softened and caramelized. Set aside.
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- Preheat the oven to 425°F. Place a 12-inch (or 14-inch) cast iron pan into the oven as the oven preheats, with 2 tablespoons of butter in the pan and allow it to melt; watch that the butter doesn’t get brown.
- In a large bowl, whisk together the eggs, milk, flour, vanilla and salt until smooth. (You can also use a blender or hand mixer for this if you prefer).
- Remove the pan from the oven, and swirl so the butter coats the bottom of the pan. Pour in the batter, and return the pan to the preheated oven. Baked until puffed and golden brown, about 20 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet. Add the apples and sprinkle over the brown sugar and cinnamon. Sauté until tender and glazed with the brown sugar and butter, about 8 minutes.
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- Preheat oven to 450°F. In medium bowl, toss apple slices with brown sugar. Arrange apple slices in even layer in the bottom of 12" cast iron skillet. Pour 4 tbsp melted butter over apples. Place skillet in the oven for 10 minutes.
- While dutch baby is baking, make the caramel. In a dry, deep skillet cook the sugar over medium-high heat. Stir constantly with rubber spatula until the sugar is melted and turns a golden caramel color. Remove from heat and add the chunks of butter, one at a time. Whisk until combined. The caramel will bubble from this, but that is expected.
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CARAMELIZED APPLE GERMAN PANCAKES - I HEART EATING
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Estimated Reading Time 3 mins
- In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
- Cut the butter into four pieces, and place them in a deep cast iron skillet. I use this 10-inch cast iron skillet or an 8x8-inch baking dish.
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- In a blender or food processor, add the eggs, milk, flour, sugar, vanilla, salt, cinnamon and allspice. Blend for 10 seconds. Scrape down the sides. Blend for another 10 seconds. Let the batter rest in the blender for 20 – 25 minutes.
- Meanwhile, preheat the oven to 425˚F (220˚C). Place a 10-inch oven-safe skillet on the middle rack of the oven.
- Using oven mitts, carefully transfer the skillet to the stove top. Add and melt the butter to coat both the bottom and the sides of the pan. Pour in the batter and make sure to spread evenly on the pan. Carefully place the skillet in the oven. Bake until the pancake is puffed, lightly browned on top the top, and darker brown on the sides and edges, about 15 – 20 minutes. Do not peek and open the oven door while baking.
- Meanwhile, in a medium sauce pan over medium heat, melt the butter. Add apple, brown sugar, and cinnamon. Cook until apples are softened, stirring occasionally, about 5 minutes. Add the maple syrup and mix well. Transfer the topping to a serving bowl.
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- In a small bowl, mix together the coconut sugar and the spices. (If using maple syrup, skip this step and add the maple syrup and spices to the skillet in the next step.)
- Melt the butter in a large cast iron skillet. Once the butter is melting, add the apples and sprinkle with the coconut sugar spice mixture you already mixed together. Stir and cook gently.
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- In a 10-inch nonstick ovenproof skillet set over medium-high heat, melt the butter. Add the apples and brown sugar. Cook, stirring frequently, until the apples are golden brown, about 10 minutes. Remove the skillet from the heat and stir in lemon juice. Pour the batter around the edges of the pan and then over top of the apples.
- Place the skillet into the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes. Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut it into wedges. Serve immediately.
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Estimated Reading Time 3 mins
- In a 2-quart saucepan, add diced apples, lemon juice, and apple juice. Cook until apples begin to soften, about 5 minutes.
- In a small bowl combine diced apple, 1 teaspoon of cinnamon and 1 tablespoon of sugar. Stir to combine and set aside.
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Estimated Reading Time 4 mins
- Melt the ghee in a 10-inch cast iron skillet over (like this one) over medium heat. Toss the apples in the skillet and saute until tender, about 6 minutes. Pour in 1/4 cup maple syrup over the apples and continue cooking, stirring occasionally, over medium heat until the syrup thickens, about 3 minutes longer. Remove the skillet from the heat, and allow the apples to cool about 3 minutes.
- Toss eggs, milk, remaining tablespoon maple syrup, flour, cinnamon, and nutmeg into a blender and blend until they form a smooth, liquid batter. Pour the batter over the apples, transfer to the oven and back for 12 to 15 minutes or until the pancake puffs and turns a pleasant nutty brown. Serve immediately.
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