Apple Cinnamon Dutch Baby.
“What the heck is a Dutch Baby and why would we be eating one?” Questions asked by my children while serving this for BRINNER the other night. I can understand that they might be confused but there’s no confusing how delicious these little puffs of pancake are. You might have heard these referred to as: a German pancake, a Bismarck, or a Dutch puff. I think of them as a cross between a popover and a pancake with the added bonus that it doesn’t have to be flipped. Nope. You mix up this beauty and then pop it into your cast iron skillet and then into the oven. Quick and easy.
Quick and easy is the name of the game when we serve Brinner (you know breakfast for dinner – Brinner). We have Brinner a few times a month. Our mornings are usually (okay always) rushed. I will do anything to get another five minutes of sleep so elaborate breakfasts just don’t happen during the week. On the weekends or when we serve up Brinner is when we can bring out the big breakfast guns. Although now that I’ve served them a Dutch Baby they aren’t going to settle for scrambled eggs and ham any longer. Guess we’ll have to move those to weekdays ; )
Apple Cinnamon Dutch Baby.
This Dutch Baby starts out with sauteed apples, brown sugar and cinnamon – with a little something something extra thrown in for good measure. Oh-kay you twisted my arm – it’s BRANDY! It’s a perfect blend of fall flavors. Sounds complicated but it’s not, you can have this on your table in about 20 minutes top to bottom.
We made this recipe using trusty Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 2 apples - peeled, cored and sliced
- 4 tablespoons unsalted butter - divided
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon brandy
- 3 eggs
- 3/4 cup whole milk
- 3/4 cup all purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- powdered sugar
- Preheat oven to 425 degrees.
- Into a medium saute pan add 2 tablespoons butter and heat over medium heat. Add apples, cinnamon, brown sugar. Stir to combine. Remove from heat, add brandy. Mix to combine. Return to heat and cook for 2-4 minutes until apples have softened. Set aside.
- Into a large bowl mix: eggs, milk, flour, vanilla and salt until smooth.
- Place cast iron skillet into oven along with 2 tablespoons butter until butter has melted.
- CAREFULLY remove from oven, add apple mixture to skillet. Pour egg mixture over. Return to oven and cook for 12-14 minutes.
- Garnish with powdered sugar.
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