The other weekend we hosted some family in our home. Brian loves to cook for guests and he wanted to make a breakfast dish that could feed a group yet be a cinch to cook. Oh, and it had to be gluten free. This should be easy…not. But it was! Enter the Apple Dutch Baby. This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.
Spiced Apple Ingredients:
- 1 Apple, cored, peeled, and sliced
- 2 Tablespoons butter
- 1 Tablespoon brown sugar
- ½ teaspoon cinnamon
- In a skillet, melt butter over medium heat. Add apples and cook for 4-5 minutes.
- Add brown sugar and cinnamon and cook for an additional 1-2 minutes.
- Remove from heat
- ¾ cup of flour (Gluten Free Bob’s Red Mill, Einkorn Flour, or Cup4Cup)
- ¾ cup of milk (room temperature)
- 3 eggs
- 3 tablespoons of butter
- 1 tablespoon of sugar
- 2 teaspoons vanilla
- ½-1 teaspoon of almond extract
- ¼ teaspoon of salt
- Preheat oven to 400F with skillet in oven. Stainless steel or cast iron skillets work well for this recipe.
- Add milk, eggs, sugar, vanilla, almond extract, salt, and flour to blender.
- Blend on medium-high speed until the batter is a uniform consistency and foamy.
- Add butter to skillet and place back in oven until melted.
- Swirl butter to coat skillet.
- Pour butter in batter and blend until incorporated.
- Pour batter into skillet. Arrange apple slices on top of batter.
- Bake 20-25 minutes until pancake is puffed and lightly browned.
- Remove from pan, dust with confectioners’ sugar or whipped cream if desired. Slice and serve pancakes.