Ok, I just have to start by saying, whoa. Why have I not made a dutch baby pancake until this weekend?! Do you know what a dutch baby is? Sometimes they’re called German pancakes, or Bismarks, but basically they’re a giant puffy, slightly less sweet pancake that’s baked in the oven rather than fried. As it’s cooking in the oven, the edges begin to puff up a grow over the pan, with the center following. I decided to take it up a notch by adding caramelized apples to the mix. Yeah, that was a great idea… maybe the best one I had all weekend.
When I was thinking about the caramelized apples, I decided I wanted them to be thinly sliced rounds that I could line the pan with, then hopefully add more as topping. So of course I carefully sliced two apples, trying to keep the slices uniform, only semi-succeeding. Next I melted some butter in large skillet, then I added some brown sugar and let it meld with the butter. When I had a lovely brown sauce, I placed the apple slices in the sauce and let it simmer. Pretty soon the apples were releasing moisture and I stirred the apples a bit, making sure all of them got covered in the sauce and were starting to soften. About 15 minutes later, I had a pan full of beautifully golden apple slices swimming in a fragrant, sweet sauce that would be a perfect substitute for maple syrup. I folded in a little cinnamon and ground cloves, turned down the heat and started working on my dutch baby.
The dutch baby pancake is easy. Like, majorly easy. Perhaps the hardest part is remembering to heat your skillet in the oven as you mix the other ingredients together. It’s just a bunch of mixing flour together, adding milk and eggs and a little lemon zest and shazam. You’re ready. I pulled my cast iron skillet out of the oven, lined the bottom of the pan with some of my apples, poured the batter over top and popped it back in the oven.
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