Dutch Baby

dutch baby_1CR

dutch babyCR

The Original Pancake House began this delicious concoction.  It’s a delicious (though expensive) place for breakfast: thick cut bacon, fresh squeezed orange juice, apple pancakes and Dutch baby are just a few of the great things on their menu.  Some of these ingredients need to be room temperature, but to speed things up I put the eggs in a cup of hot water for 15 minutes and heated the milk slightly in the microwave.  I thought powdered sugar and a little lemon juice would be weird on this, but it isn’t.  It is absolutely perfect.  I even tried to dip some in syrup like a pancake and it was not good at all.  Much better with powdered sugar and lemon juice (fresh is better, but bottled worked for me, too!)

Dutch Baby
yield 4 servings (in reality, probably 2)

3 Tb. butter, melted and divided (You can get away with 2 Tb. of butter to cut calories)
2 and 3/8  oz. AP flour (about 1/2 cup)
3 Tb. vanilla sugar (if you don’t have any, use 3T sugar and a little vanilla extract)
1/2 tsp. kosher salt
1/2 cup whole milk, room temperature (2% worked for me)
2 eggs, room temperature

1.  Preheat oven 375 degrees.
2.  Here you can use 1 or 2 Tb. of melted butter depending on the calories you want.  Pour that into a 10″ cast iron skillet or pie pan. Put the skillet or pan into the oven.
3.  Let that bake for 10 minutes and let the remaining melted butter (1 Tb.) to cool down a bit.
4.  Now that it has been 10 minutes, add your flour, vanilla sugar, salt, milk, eggs and 1 Tb. remaining melted butter into a food processor or blender.  Run that for 30 seconds. VERY carefully pour the batter into the hot skillet/pan.  Be careful because you don’t want the butter in the pan to get on top of the batter.  Not a huge deal if it does – but it won’t puff up in that part of the dutch baby.
5.  Bake it until the edges are brown and puffy.  This took 25 minutes for me, so bake 25-30 minutes.  Sprinkle with powdered sugar (or vanilla sugar) and serve with lemon wedges.  The acid in the lemon juice is just wonderful.

Recipe from Alton Brown on “Good Eats”

Original Pancake House Apple Pancake

Great for when guests are over!  I make this every time we have people stay over at the house.  What a warm and delicious scent to wake up to and eat.

This is from one of my favorite chefs – Todd Wilbur.  I don’t think I’ve ever seen in on the Food Network, but he clones restaurant recipes and is very good at it.  So that lead me to one of my favorite breakfast places — the Original Pancake House.  Now, their regular pancakes are based on a sourdough starter and all that would take quite a bit of work.  But, their apple pancake is equally delicious and very doable!  It took a little time to make but well worth it.  I wonder if to save time you could cook the apples in the evening and then let it sit in the fridge until morning.  I made this in the morning and just had a late breakfast.

The original recipe uses a cast iron skillet or 9-10″ non-stick skillet.  If you have one then feel free to use it!  I don’t own of any non-stick skillets that can stand up to 475 degrees in an oven.  Even my Calphalon and Pampered Chef will only go up to 450 and 400 degrees respectively.  Instead, I used my pie pan that I did have on hand and then put a sheet of non-stick aluminum foil on top.  Worked like a charm!

Original Pancake House Apple Pancake
recipe from Todd Wilbur’s “Top Secret Recipes 2”
yields 1 large pancake

2 medium Granny Smith apples, peeled and sliced (16-20 slices each)
3 Tbs. salted butter (or if you only have unsalted on hand like me, use it and add a pinch of salt)
1/2 cup light brown sugar
3/4 tsp. ground cinnamon

3 eggs
1/3 cup milk
1/3 cup heavy cream
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour

1.  I used my apple peeler/corer/slicer to do the apples and it made the slices perfect.  If you don’t own one, just peel, core and slice the apples fairly thin.
2.  Melt 3 Tbs. butter in your cast iron skillet or non-stick pan that can stand 475 degrees.  I used a plain non-stick skillet.
3.  Add the apples, brown sugar, and cinnamon.  Cook for 10 minutes.  If using the pie method like me, pour your apple mixture into a non-stick foil covered pie pan at this point.  Let mixture stand 1 hour.  Or simply leave in your skillet one hour if you are going to put that skillet in the oven.
4.  Preheat oven to 475 degrees.  In a large bowl, beat eggs with electric mixer.  Add milk, cream, sugar, salt and vanilla.  Continue beating until everything is dissolved.
5.  Sift in the flour and mix until incorporated.  The batter needs to rest 10 minutes.
6.  Pour the batter that you made on top of the apples.  Bake 15-18 minutes.  Watch carefully as 1 minute it was light golden brown and the next it was medium and suddenly loose around the edges.  You want medium and loose around the edges.
7.  Put a large plate on top of your skillet or pie pan and invert.  The apples should then be on top!  Serve with powdered sugar and enjoy!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware

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