posted one months ago (a year?!) and I've been thinking of it ever since.
Then, pouring salt in my wounds, my sister-in-law described a dutch baby she made just two weeks ago! I knew it was fate and I must make this pancake. As luck would have it, we went apple picking yesterday so I have a plethora of apples in which to use for this.
The other lucky thing is that the dutch baby doesn't call for anything special, just eggs, flour, sugar, milk--no fancy buttermilk, no special sugars, not too hard, ready quickly. A perfect breakfast!
The only thing I changed from this recipe of Spinach Tiger was using Penskey's Baking spice instead of cinnamon. Why ruin something simple with more spices than just cinnamon you ask? Well...we're out of cinnamon, obviously we have to fix that situation before we do any more with our apples but on this early morning I wasn't about to go to the store first! I'm glad to report that the baking spice was also delicious and the warming smells of baked apples filled the house as expected.
The results were a bit eggy--custardy but eggy. I think this means I maybe should havve cooked it a bit more but then again, it was golden...the best part was the caramelized edges and I think I could have thrown in one more apple at the beginning.
Recipe from Spinach Tiger
4 T butter
2 t baking spice or cinnamon
1/2 t nutmeg
1 C flour
1 C milk
1/4 C brown sugar
1 t vanilla
Powdered sugar for serving
Apple Dutch Baby
1. Preheat the oven to 450
2. Peel and thinly slice two apples
3. In an oven-proof frying pan melt 4 T butter (woah) over medium heat
4. Add cinnamon, nutmeg and sugar. Melt and Add apples.
5. Saute 5 minutes or until apples are soft
6. Stash the pan in the oven until the batter is ready
7. Stir together eggs & flour until smooth. Add milk & vanilla. The mixture will be very runny.
8. Remove frying pan from the oven, pour batter on top of the apples, place back in the oven and bake 15-20 minutes until golden brown
9. Sprinkle with some powdered sugar and serve