Up until recently, I was unfamiliar with this type of pancake or breakfast. I would eye it on other blogs, but not pay a lot of attention to it. It looked complicated and not something I had time for. How wrong I was. This is the easiest thing to make, especially considering the dramatic transformation at the end of twenty minutes in the oven.
The “Dutch” is really German (think Pennsylvania Dutch), the “baby” comes from it’s original form as it was served small and made in metal pans. Not originally served with fruit, but with a squeeze of lemon and powdered sugar, it was more like a pancake. Now it is made in a larger size and often with apples, but it would be good with other fruit, such as peaches, pears or berries. It’s a cross between a popover and a pancake, but the eggs render an ample custard center, which is very reminiscent to the custard based desserts I experienced in Pennsylvania Dutch Cuisine.
Using only two apples, and a few basic ingredients, the results are stunning. A layer of crispy gooey cake, a custard center, topped with fried apples. Unlike pancakes, waffles or french toast, this is not a dish that takes practice to get right. It’s just that easy, and it’s good (almost addicting) at room temperature, can be refrigerated and reheated and even served in small slices warmed up as a dessert with vanilla ice cream.
Tell me what’s your favorite sweet brunch or breakfast dish?
- 2 large gala apples
- 4 tablespoons butter
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ cup brown sugar
- 4 eggs
- 1 cup flour
- 1 cup milk
- 1 teaspoon vanilla
- Powdered sugar for dusting
- Preheat oven to 450. Peel, core and thinly slice apples. Melt butter in 10 inch frying pan (that can be transferred into oven). Cast iron is optimal. Add in cinnamon, nutmeg, brown sugar. Once melted, add in apples and cook until apples are softened, about five minutes. Place pan in oven while making batter.
- Mix eggs with flour until smooth. Add in milk and vanilla.
- Pour batter over apple mixture.
- Bake for 15-20 minutes until golden brown. Dust with confectioner’s sugar. Cut into wedges
- Note: If you don’t have a frying pan that will go in oven, fry apples on top of stove and pour into a round cake pan, add batter and bake.