Ingredients with Measurements:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 2 medium apples, peeled, cored, and thinly sliced
- 2 tablespoons brown sugar
Special equipment needed:
- 10-inch cast-iron skillet or oven-safe skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the eggs, flour, milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth.
3. In the skillet, melt the butter over medium heat.
4. Add the sliced apples and brown sugar to the skillet and cook until the apples are tender and the sugar has caramelized, about 5-7 minutes.
5. Pour the batter over the apples in the skillet and transfer the skillet to the preheated oven.
6. Bake for 15-18 minutes or until the Dutch baby is puffed and golden brown.
7. Remove the skillet from the oven and let it cool for a few minutes.
8. Slice the Dutch baby into wedges and serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat oven to 425°F.
Serving size:
4 servings
Nutritional information:
Calories: 276
Fat: 10g
Saturated Fat: 5g
Cholesterol: 152mg
Sodium: 202mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 25g
Protein: 7g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- You can use any type of apple you prefer, such as Granny Smith or Honeycrisp.
- You can use coconut sugar instead of brown sugar.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the skillet with the apples.
- You can add a drizzle of caramel sauce over the Dutch baby before serving.
- You can add a dollop of whipped cream or vanilla ice cream on top of the Dutch baby before serving.
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 batter or the Dutch baby may not puff up properly.
- Serve the Dutch baby immediately after baking for the best texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Dutch baby in the oven at 350°F for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the Dutch baby on a large platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Garnish with fresh fruit, such as sliced strawberries or raspberries.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with a side of bacon or sausage for a savory breakfast.
Troubleshooting advice:
- If the Dutch baby doesn't puff up properly, make sure the oven is hot enough and the batter is not overmixed.
- If the apples are not caramelized enough, cook them for a few more minutes before adding the batter.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
The Dutch baby is a type of pancake that originated in Germany and is traditionally served for breakfast or brunch.
Flavor profiles:
The caramelized apples and cinnamon give this Dutch baby a sweet and spicy flavor.
Serving suggestions:
Serve the Dutch baby on a large platter with a dusting of powdered sugar and a sprinkle of cinnamon.
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Taste: Sweet, Cinnamon, Caramelized, Appley, Cinnamon-Spiced