Introduction: Dutch Baby Apple Pancake
Have you ever wanted to have dessert for breakfast? Well, let me let you in on something; you're not alone. Many people wake up wanting to have ice cream, or a chocolate bar for breakfast. But, as many of us know, that's not possible because it's not healthy. But what if I were to tell you that you can have your "dessert for breakfast" and have it made with only 2 TABLESPOONS of white sugar?! Crazy, right? There is some brown sugar, but only !/3 cups! I know what you're thinking; this will never taste good. But keep reading, and I guarantee you that by the end of your reading, you will be drooling over my recipe.
Step 1: Ingredients
For this lovely and delicious pancake, you will need:
- 3 apples (better if they have been sitting out for days)
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/3 cup coconut oil (or butter, if coconut oil isn't readily available)
- 1/3 cup brown sugar
- 3/4 cup flour
- Pinch of Salt
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/2 teaspoon vanilla
- 5 eggs
NOTE: Make sure that the eggs and milk come to room temperature before usage.
Step 2: Cutting Your Apples
This is one of the most important steps in this process. Make sure that you follow all the instructions to make sure that your apples will cook nicely.
Start by washing your apples, and placing them on a cutting board. Take a knife, and but the apples in half, and then into quarters. Remove the innermost parts with seeds, and discard them. Cut the quarters into eighths, and then finely chop them. If you have any questions as to how these should look, please refer to pictures 3, 4, and 5 of this step. Using your hands, push the apples into either a bowl, or just keep them on the cutting board.
Step 3: Making the Topping
Please make sure that after you make the topping, you set it aside and don't confuse it with the other bowl of brown sugar.
In a small bowl, mix together the cinnamon, ginger, and sugar. Use a fork to mix the, together, and set it aside.
Step 4: Preparing the Butter
In a cast iron skillet, or in a non-stick pan, cut up the 3 tablespoons of butter, and place them according to the picture. Put the pan into the oven, and let it sit there for about 3 or 4 minutes, or until the butter is completely melted. Once melted, carefully take the pan out of the oven, and set it on the stove, or a wire rack.
Step 5: Adding the Sugar and Apples
Take the brown sugar and sprinkle it evenly throughout the pan. After that, spread the apples evenly on the pan, making sure to include the edges.
Step 6: Topping the Apples
Take the cinnamon sugar mixture, and sprinkle it evenly over the pancake. Try not to get too much around the edges, as this will cause the pancake to stick. Then, place the pan back into the oven, until the sugar begins to bubble around the edges. Then remove the pan from the oven and set it on a wire rack.
Step 7: Making the Batter
In a bowl, measure the flour, and put it in. Then, slowly add in the milk, and whisk so no lumps appear. Add the vanilla, and whisk once more. Beat the eggs in, one at a time, beating well after each addition. Slowly pour the mixture on top of the apples, and put it back into the over for about 20 minutes, or until the sides turn golden brown. The pancake will puff up dramatically, but will deflate after you take it out of the oven.
Step 8: The Finishing Product
After it has baked, take it out and let it cool. Serve warm. ENJOY!
First Prize in the
Uppermost Chef: Apples Challenge