Dutch Baby with Apples and Apple Butter

If you’ve never had a Dutch Baby, you’re really missing out. A fluffy, baked pancake, usually cooked in a cast iron pan, this is what all breakfast foods wish they could be. When I spied both apples (from Hall’s Apple Market) and Apple Butter (from Barkey’s Apple Orchard) in my winter Farmers’ Feast basket from the Ottawa Farmers’ Market, I knew right away this was what I wanted to make. I enjoyed it with maple syrup, though my patient, taste-testing husband was really happy to slather his portion with more apple butter. Either way, it’s a fantastic breakfast treat!

The Dutch Baby - as light, flavourful baked pancake filled with apples and apple butter - is kind of the champion of breakfast foods.

The Dutch Baby – as light, flavourful baked pancake filled with apples and apple butter – is kind of the champion of breakfast foods. It’s deceptively light yet satisfying.

Ingredients

  • 2 tablespoons (30 mL) butter
  • 1 apple, peeled, cored and thinly sliced
  • 2 tablespoons (30 mL) Apple Butter
  • 2 eggs
  • 1/2 cup (125 mL) milk
  • 1 teaspoon (5 mL) vanilla extract
  • 3 tablespoons (45 mL) brown sugar
  • 1/2 cup (125 mL) all-purpose flour
  • Apple Butter and/or Maple Syrup for serving

Method

  • Preheat oven to 425.  Place butter in a 9” cast iron pan. Add apple slices then put the pan in the oven to heat and partially cook the apples minutes while you are making the batter.
  • If the apple butter is extremely thick (like peanut butter thick), heat it gently and briefly in a heatproof dish in the microwave, so it softens and becomes a little thinner in consistency. Stir and set aside.
  • In medium bowl, beat the eggs with an electric mixer or hand whisk then add the milk, apple butter, vanilla and sugar and beat to blend thoroughly.
  • Add flour to egg mixture and beat until smooth.
  • Pour the batter into the hot, buttered, apple-filled cast iron pan and return it into the oven.
  • Reduce oven heat to 375F and bake for about 20 minutes, until the pancake is puffed and golden.
  • Cut into wedges and serve immediately with apple butter and/or maple syrup on the side.

 

Serves 2

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Baking, Breads, Breakfast and tagged , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Dutch Baby with Apples and Apple Butter

  1. Pingback: Farmers’ Feast – the Winter Edition | Constantly Cooking

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