Monday, May 3, 2010

Apple Dutch Baby


So, I wasn't aware until recently, but did you know that according to Seattle lore, the Dutch Baby was created here, at a restaurant called Manca's? Alternately, I've heard it called a Dutch pancake, a German pancake, or a souffled pancake. You whip the eggs hard, pour the batter into a heated skillet, and then sit back while it puffs golden-brown in the oven. No waiting for rotations of pancakes or waffles to come up. Dump it onto a plate, cut it up and serve! (If you have a large family, you can get two or three skillets going in the oven at once, depending on the size of your oven--just be sure to switch their position halfway through cooking.)

Ingredients
  • 1 tart apple, peeled, cored, and sliced very thin
  • 1 T sugar or brown sugar or honey (depending on preference)
  • 3 T butter, divided
  • 3 eggs at room temperature 30 minutes, seperated 
  • 2/3 c. milk at room temperature
  • 1/3 c. flour
  • 1/3 c. whole wheat flour 
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. grated nutmeg
Directions
 
  1. Place a cast iron skillet in a cold oven and preheat to 450F.
  2. In another skillet, sautee 1T butter and apple slices with 1 T sugar and a hearty shake of cinnamon until soft (about five minutes).
  3. Combine egg yolks, milk, flours, remaining spices, salt, and vanilla in a large bowl.
  4. In the bowl of an electric mixer, beat the egg whites until frothy.
  5. Fold half of egg whites into batter. Incorporate the rest of the egg whites.
  6. Add the remaining butter, cut into pieces, to the preheated cast iron skillet, tilting to coat. Pour in the batter, top with sauteed apple slices, and place in oven. Bake 15-25 minutes (depending on the diameter of your skillet) until a toothpick inserted in the middle comes clean.
  7. Serve hot, with a squeeze of lemon juice and a dusting of confectioners' sugar or drizzled with real maple syrup.
Note: You can also make this without seperating the eggs, but your pancake will not be as puffy. However, the method is faster and clean-up is easier. Just beat the eggs until pale and frothy in the mixer, then add the milk, flours spices, salt, and vanilla to complete the batter. Continue with steps 6 and 7.

Variation: You can also omit the apple, sugar, and 1 T butter, as well as Step 2 from this recipe. Serve with a spoonful of macerated strawberries and freshly whipped cream. You can also serve with any sweet compote, a homemade blueberry sauce, warm jam--whatever sweet topping strikes your fancy!

2 comments:

  1. Hey, Chica,

    This has me seriously pining for dutch pancakes!! Just a thought, to get your creative juices flowing-have you ever had a savory Dutch pancake? They're fantastic. I'm not sure how they changed up the base, but the one I had years ago had thin slices of ham and tart apple and gouda cheese. The base wasn't really all too different from a sweet Dutch pancake, if my memory serves me correctly (perhaps a little less vanilla), but my goodness, was it good! And strangely (or not so strangely, depending on your sense of taste), a little maple syrup was still really lovely with it, ham and cheese and all.
    I know you're good at adapting recipes, so I thought maybe this might be a good one to play around with. Let me know how it goes if you do!

    Your British Chica.

    ReplyDelete
  2. That looks absolutely, positively delicious. I can't wait to get home from work to try it out! :)

    Blessings,
    Luci

    ReplyDelete

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