Breakfast
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Here’s the thing. Today’s Monday, which is usually on the bottom of the list for my favorite day of all time, but this week I couldn’t be happier about it for a number of reasons! Kevin was on-call for work all weekend which means that from Friday evening at 4pm to Sunday evening around midnight we’re stuck at home. I don’t know about you, but I’m not very good at chilling around the house for more than a half a day. I start to get utterly ancy and usually what happens is I get the urge to start baking. Last night it was spur of the moment coconut oil peanut butter oatmeal cookies and before that was this Dutch Baby Pancake for breakfast!
I wanted to explain a little bit about the new way I’ve chosen to organize foods on the blog with the redesign. Along with the classic menu of salads, sides, sweets, mains, etc…, I wanted to create a search option for you if you’re not exactly sure what you’re looking for, but you do have a end goal in mind. For example, you know you need to start eating healthier but aren’t quite sure what that looks like. Or, you’ve been wanting to start getting your hands dirty in the kitchen for the first time, but need a recipe that is basic and detailed enough, that nothing could go wrong – enter the “I want to learn how to cook” category!
The thing I love about dutch babies it that you mix up a really simple batter, pour it in your cast-iron, forget about it for 12 minutes, then open your oven to discover a beautifully puffed up, golden brown, “pancake” of sorts. Then, you get to decide what sorts of delicious topping to smother it with! That’s the best part in my opinion. Apples are a fruit we almost always have on hand, so while the Dutch Baby is baking, peel and chop up your apple, throw it in a skillet with a little butter, brown sugar, and cinnamon, and they’ll be ready to eat at the same time!
This is such a fun recipe to make when you have guests over for brunch – you can set out a bunch of toppings and let everyone top their own slice, or another idea is to make a bunch of tiny dutch babies in muffin tins for individual serving sizes! Either way – you’ll be a winner!
Dutch Baby Pancake with Apple Topping
- Yield: 4 1x
Ingredients
Scale
- 2 eggs
- 1/2 cup milk
- 1/2 cup sifted all-purpose flour
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoons butter (affiliate)
Apple Topping
- 1 apple, peeled and chopped
- 2 tablespoons butter (affiliate)
- 2 tablespoons brown sugar (affiliate)
- 1/2 teaspoon ground cinnamon (affiliate)
- powdered sugar for dusting
Instructions
- Place a cast iron skillet in your oven and preheat to 475 degrees.
- In medium sized mixing bowl, whisk eggs then slowly whisk in milk.
- Add sifted flour, nutmeg, and salt. Whisk until thoroughly combined.
- Remove skillet from oven and reduce heat to 425 degrees. Place butter in skillet and swirl around until butter is completely melted and coating the entire skillet.
- Pour batter into skillet and place in oven. Bake for 12 minutes or until puffy and lightly browned around edges.
- After you put Dutch Baby in oven, place chopped apple and butter in a medium skillet over medium high heat. Cook for 5 minutes. Add brown sugar and cinnamon and reduce heat to medium low. Simmer on low until dutch baby comes out of oven and apples are soft and syrupy.
- Serve immediately with a dusting of powdered sugar.