Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 3 eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 apples, peeled, cored, and sliced
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup unsalted butter, melted
Special equipment needed:
- 10-inch cast iron skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat oven to 425°F.
2. In a mixing bowl, whisk together flour, milk, eggs, granulated sugar, vanilla extract, and salt until smooth.
3. In a 10-inch cast iron skillet, melt 2 tablespoons of unsalted butter over medium heat.
4. Add sliced apples to the skillet and cook until softened, about 5 minutes.
5. Pour the batter over the apples in the skillet and transfer to the preheated oven.
6. Bake for 15-20 minutes or until the Dutch baby is puffed and golden brown.
7. While the Dutch baby is baking, make the streusel topping. In a mixing bowl, combine brown sugar, flour, rolled oats, and melted butter until crumbly.
8. Sprinkle the streusel topping over the Dutch baby and return to the oven for an additional 5-10 minutes or until the streusel is golden brown.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat oven to 425°F.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 9g
Cholesterol: 135mg
Sodium: 160mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugars: 25g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be substituted for all-purpose flour.
- Soy milk or almond milk can be substituted for milk.
- Coconut sugar or honey can be substituted for granulated sugar.
- Coconut oil or vegetable oil can be substituted for unsalted butter.
- Pears or peaches can be substituted for apples.
Variations:
- Add cinnamon or nutmeg to the batter for extra flavor.
- Top with whipped cream or ice cream for a decadent dessert.
- Use different fruits for the filling, such as berries or bananas.
- Add chopped nuts to the streusel topping for extra crunch.
Tips and tricks:
- Make sure the skillet is hot before adding the butter and apples.
- Use a whisk to ensure the batter is smooth and free of lumps.
- Don't overmix the streusel topping, as it should be crumbly.
- Serve immediately for the best texture and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve on a platter with a dusting of powdered sugar and a drizzle of caramel sauce.
Garnishes:
Fresh berries, chopped nuts, or a sprig of mint.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
Troubleshooting advice:
- If the Dutch baby doesn't puff up, make sure the oven is hot enough and the batter is not too thick.
- If the streusel topping is too dry, add more melted butter.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
The Dutch baby, also known as a German pancake, is a traditional breakfast dish that originated in Germany.
Flavor profiles:
The caramelized apples add sweetness and a hint of tartness, while the streusel topping adds a crunchy texture and buttery flavor.
Serving suggestions:
Serve as a breakfast or brunch dish, or as a dessert.
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Taste: Sweet, Caramelized, Fruity, Cinnamon, Nutty