Dutch Baby with Sauteed Apples
A cozy, easy, no-fuss breakfast!
Equipment
Ingredients
For the apples:
- 3 tablespoons maple syrup
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cardamom or cinnamon
- 1/4 teaspoon kosher salt
- 3 small – medium Granny Smith apples, unpeeled and thinly sliced
- 1 tablespoon unsalted butter
For the Dutch Baby:
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, at room temperature
Instructions
Make the apples:
- Place the maple syrup, lemon juice cardamom and salt in a medium bowl. Whisk till smooth. Add the sliced apples and toss to coat thoroughly.
- Melt the butter in a 10” ovenproof skillet over medium heat. Add the apples and cook till just softened, stirring frequently, about 5 minutes. Remove from the heat and transfer to a bowl. Clean and dry the skillet.
Make the Dutch Baby:
- Pre-heat the oven to 425 degrees.
- Place the eggs, flour, milk and granulated sugar in a blender. Blend till smooth, scraping down the sides as needed. Let rest for 10 minutes.
- Place the butter in your clean skillet and melt in the oven. Remove the skillet, swirl the butter around to coat evenly, and pour in the batter. Return to the oven and bake till golden brown and puffed up, 20 – 25 minutes. Remove from the oven and let rest for 5 minutes. Serve the pancake topped with the sauteed apples.
Nutrition
Serving: 1gCalories: 463kcalCarbohydrates: 59gProtein: 11gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 209mgSodium: 236mgPotassium: 374mgFiber: 4gSugar: 29gVitamin A: 848IUVitamin C: 7mgCalcium: 134mgIron: 2mg
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