I hope you’ve been enjoying the holidays with family and friends. We’ve had a busy season here. It started at Thanksgiving when someone brought a nasty cold into the house and it spread to everyone. It came around twice, which isn’t surprising given all the shopping, errands, cooking, and visits with loved ones — all of which can wear you down and leave you vulnerable to getting sick.
Thankfully we’re finally feeling better. We’ve also been helping our son move into his first home, which has been exciting and a reminder of how quickly time passes. I clearly remember buying our first house and then welcoming our son seven days later. Where does the time go?
I’ve been absent from the blogging world while juggling family life and the holidays, but I know there are plenty of wonderful sites to read while enjoying the season.
My plan was to post this recipe before Christmas and Hanukkah, but I didn’t manage to get to it until now.
On holiday mornings I love a warm, savory breakfast that can feed several people from a single dish. It’s convenient and makes it easy for everyone to dig in together.
Years ago I tried my first Dutch baby pancake at the Original Pancake House. I love pancakes, though I usually prefer meals rich in protein and nutrients. Still, sometimes it’s fun to indulge.
If you haven’t tried a Dutch baby pancake, it’s worth making. It’s best started on the stovetop in a cast-iron skillet and finished in a hot oven. Bring it to the table straight from the oven for the full effect — it’s dramatic, fragrant, and comforting.
I created a Dutch Baby Apple Pancake that turned out sensational. The photos don’t fully capture its appeal, partly because it begins to settle as it cools, much like a souffle. Trust me — it’s worth making and your family will likely love it.
Dutch Baby Apple Pancake
Yield: 4-6 Servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Ingredients:
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- ¾ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon, divided
- 4 tablespoons unsalted butter, divided
- 1 large Pink Lady apple, peeled, sliced ¼” thick
- 1 tablespoon light brown sugar
Directions:
- Preheat the oven to 425°F (220°C). In a medium bowl, whisk together the eggs, milk, flour, vanilla, salt, and ½ teaspoon of cinnamon until smooth.
- In a 10-inch skillet (preferably cast iron), melt 2 tablespoons of butter over medium heat. Add the apple slices and sprinkle with the brown sugar and remaining ½ teaspoon cinnamon. Cook, tossing frequently, until the apples are coated and beginning to soften, about 4 minutes. Transfer the apples to a plate.
- Wipe out the skillet and place it in the oven until very hot, about 8–10 minutes. Carefully add the remaining 2 tablespoons of butter to the hot skillet, tilting to coat the bottom and sides. Arrange the cooked apples in the center of the skillet and pour the batter over them. Bake until the pancake is puffed and golden at the edges and set but still custardy in the center, 12–15 minutes.
- Serve warm, drizzled with maple syrup or dusted with confectioners’ sugar.
Hungry for More? Savor these!
Blueberry Whole Wheat Pancakes
Pancakes with Caramelized Bananas
Applewood Smoked Bacon and Cotswold Scones