I’m always looking for new breakfast ideas. Truth be told, I am not a huge fan of eggs, especially not scrambled eggs. Now, I eat them. I can’t be caught being picky when I am always beating the “anti-picky eater” drum! I received a newsletter that mentioned a oven apple pancake. Somehow I lost the newsletter but I remembered the main idea. Google to the rescue!
German Apple Pancake (Dutch Baby)
- Mix eggs, flour, baking powder, sugar and salt in a large bowl. Gradually mix in milk stirring constantly. Add vanilla, butter and milk. Let mixture stand for 30 minutes or overnight.
- Preheat oven to 425.
- Combine sugar, cinnamon & nutmeg in a small bowl.
- Melt butter in the bottom of a 10 inch cast iron/ovenproof skillet over medium heat. Spread melted butter up the sides of the pan to prevent sticking. Sprinkle half of the sugar/cinnamon/nutmeg mixture over the melted butter. Spread the apple slices over the bottom of the pan. Cover the apples with the remaining sugar mixture. Heat until the mixture bubbles. Gently pour the batter over the apples.
- Place in the oven and bake for 15 minutes. Lower oven temperature to 375 and bake for an additional 10 – 15 minutes. Serve.
Recipe Notes: I vastly increased the apples (increased amount is the one shown above…original recipe called for 1 apple). This made the pancake a bit structurally unstable. It also made it pretty tart. I really liked the taste of this recipe, though. It tasted a bit like egg custard with apples. Dewey and I both really liked it but Evan wouldn’t even taste it. Such is the life with a picky 2 year old!!!
Head over to Shan’s to see what else is cooking this Wednesday!