Best Apple Dutch Baby Food

APPLE CINNAMON DUTCH BABY

Steps:

• Preheat oven to 425°F Put butter into a 3 to 4 quart frying pan and place in oven to melt.
• While butter is melting, peel and core 2 medium apples, then cut them into thin slices.
• Remove the pan from the oven and add cinnamon and sugar to the melted butter.
• Stir in the sliced apples.
• Return pan to oven for about 3 minutes.
• Put the eggs and milk into a blender and whip at high speed for 1 minute.
• Set the blender to low speed and slowly add the flour until well blended.
• Remove the pan from oven and pour egg batter over the butter and apples.
• Bake for 20-25 minutes or until the pancake is raised and golden brown.
• Cut in wedges and dust with powdered sugar.
• Serve immediately.

DUTCH BABY PANCAKE WITH APPLES

Steps:

• Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
• In a bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.

DUTCH APPLE BABY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
• Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
• Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
• Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
• Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
• Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
• Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

APPLE DUTCH BABY

Steps:

• Preheat oven to 400°. Place butter in a 13x9-in. baking dish. Heat 5-8 minutes or until melted. Stir in apples, brown sugar and cinnamon. Bake 15-18 minutes or until apples are tender., Meanwhile, in a small bowl, whisk egg yolks, flour, milk, baking powder and salt until smooth. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. , Fold egg whites into egg yolk mixture. Spread over apples. Bake 12-15 minutes or until set and golden. If desired, sprinkle with confectioners' sugar.

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!

DUTCH BABY PANCAKE

Steps:

• Heat oven to 375ºF.
• Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
• Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
• Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
• Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

BIG DUTCH BABY, THE WEEKEND BREAKFAST OUR KIDS LOVE

Steps:

• Preheat oven to 450 degrees F.
• Place butter in a large round pan and put it in the oven as it heats.
• Meanwhile, crack 6 eggs into a blender and beat until they double in size, about 2 minutes.
• Add the milk, vanilla, cinnamon and brown sugar and pulse a few times.
• Add the flour and mix for 1 minute.
• Retrieve the HOT pan from the oven and pour the ENTIRE blender batter into it, carefully.
• Quickly return the pan to the oven and cook for 22 minutes. (This is the perfect amount of time in my oven; yours may require a couple less or more.)

CARAMELIZED APPLE GERMAN PANCAKE

Steps:

• Heat the oven to 350 F.
• In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
• Cut the butter into four pieces, and place them in a deep cast iron skillet. I use this 10-inch cast iron skillet or an 8x8-inch baking dish.
• Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
• Take the pan out of the oven; sprinkle brown sugar over the melted butter.
• Add apple slice mixture evenly over brown sugar.
• Put the pan back in the oven while you make the remaining batter.
• In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
• Whisk in milk, and continue whisking until no flour lumps remain.
• Add eggs, one at a time, and whisk until incorporated.
• Stir in the vanilla extract.
• Take the pan out of the oven, and pour the batter over the apples.
• Bake for 18-25 minutes, or until the center is set and sides are lightly browned.
• The pancake with start to deflate once it is removed from the oven. Serve warm.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

BASIC DUTCH BABY | LODGE CAST IRON

Steps:

• Place a 9 Inch Skillet in the oven and preheat to 450 degrees Fahrenheit.
• Heat the milk in the microwave for 20 seconds.
• In a medium bowl beat the eggs, then stir in the milk.
• Slowly whisk in the flour and salt until smooth.
• Carefully remove the skillet and add the butter to coat the inside.
• Add batter to the skillet and place it back in the oven. Bake 12-14 minutes, or until browned and puffy.
• Serve plain or add toppings as desired.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.
• Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.
• Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.
• Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

PEACH DUTCH BABY

Steps:

• Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan.Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend.Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top.Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5-10 minutes, or until golden. Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.

APPLE DUTCH BABY

Steps:

• Apple cider syrup:
• Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30-45 minutes.
• Do ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
• Dutch baby:
• Preheat oven to 425°F. Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
• Melt 2 tablespoons butter in a 10" skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining 1/2 teaspoon cinnamon.
• Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
• Wipe out skillet and heat in oven until very hot, 8-10 minutes. Carefully add remaining 2 tablespoons butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12-15 minutes.
• Serve drizzled with apple cider syrup.

APPLE DUTCH BABY OVEN PANCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
• In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
• In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
• Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
• Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
• Arrange apple slices over the bottom of the pan.
• Pour batter over apple slices.
• Bake for 25 to 30 minutes, until puffed and lightly browned.
• Serve with syrup or sprinkle with confectioners' sugar.