Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 1 large apple, peeled, cored, and thinly sliced
- 1/4 cup raisins
Special equipment needed:
- 10-inch cast-iron skillet or oven-safe non-stick skillet
- Blender or whisk
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender or large mixing bowl, combine the eggs, flour, milk, sugar, vanilla extract, cinnamon, and salt. Blend or whisk until the batter is smooth and free of lumps.
3. Melt the butter in the skillet over medium heat. Add the sliced apples and raisins and cook for 3-4 minutes, stirring occasionally, until the apples are slightly softened.
4. Pour the batter over the apples and raisins in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown.
5. Remove the skillet from the oven and let the Dutch baby cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 425°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 247
Fat per serving: 8g
Carbohydrates per serving: 39g
Protein per serving: 6g
Sodium per serving: 174mg
Sugar per serving: 25g
Substitutions for ingredients:
- You can use any type of apple you prefer, such as Granny Smith, Honeycrisp, or Gala.
- You can substitute the raisins with dried cranberries, chopped dates, or chopped apricots.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter or sprinkle them on top of the Dutch baby before baking.
- You can add a drizzle of maple syrup or honey on top of the Dutch baby before serving.
- You can omit the apples and raisins and make a plain Dutch baby, or add other fruits, such as berries or sliced peaches.
Tips and tricks:
- Make sure your skillet is oven-safe before transferring it to the oven.
- Don't overmix the batter, as this can result in a tough Dutch baby.
- Serve the Dutch baby immediately after baking, as it will deflate as it cools.
Storage instructions:
Leftover Dutch baby can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the Dutch baby, place it in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the Dutch baby on a large platter or cutting board, garnished with powdered sugar and fresh fruit.
Garnishes:
- Powdered sugar
- Fresh fruit, such as berries or sliced bananas
- Whipped cream or whipped coconut cream
Pairings:
- Coffee or tea
- Orange juice or apple cider
Suggested side dishes:
- Bacon or sausage
- Hash browns or roasted potatoes
- Scrambled eggs or omelette
Troubleshooting advice:
- If the Dutch baby doesn't puff up as much as you'd like, try increasing the oven temperature or letting it bake for a few more minutes.
- If the Dutch baby sticks to the skillet, try greasing the skillet with more butter or cooking spray before adding the apples and batter.
Food safety advice:
- Make sure to cook the Dutch baby until it's fully cooked and reaches an internal temperature of 160°F to prevent foodborne illness.
- Always wash your hands and utensils before preparing food to prevent cross-contamination.
Food history:
The Dutch baby, also known as a German pancake, is a type of baked pancake that originated in Germany and was popularized in the United States in the early 1900s.
Flavor profiles:
This Dutch baby is sweet and slightly tart, with a warm cinnamon flavor and a fluffy texture.
Serving suggestions:
Serve the Dutch baby for breakfast or brunch, or as a dessert with a scoop of vanilla ice cream.
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