This Dutch Baby Apple Pancake makes a delicious breakfast on a fall morning (or any morning!).
I crave this delicious pancake. It’s a perfect fall treat, and it’s made of healthy ingredients, so you don’t have to feel bad about eating it. It makes a wonderful breakfast, especially when accompanied by a glass of cold raw milk.
The recipe follows, but I thought first I’d quickly go through the simple steps to make this.
First, you cut up the apples in about half-inch pieces. Melt some butter in the cast iron skillet, add the apples and spices, and fry them until they’re soft.
While that’s frying, whisk together the eggs, milk, and other ingredients.
When the apples are tender, remove the pan from the heat and let it cool off a little bit. Then add the milk/egg mixture to the apples in the pan.
Pop the skillet into a preheated oven, bake for about thirty minutes, and you have a delicious breakfast!
Dutch Baby Apple Pancake
Ingredients:
- 2 tablespoons butter
- 3 or 4 medium sized apples, cored and diced into 1/2″ pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 5 eggs
- 1/2 cup milk
- 1/4 cup rapadura or maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 3/4 cup finely ground almonds or almond flour (I used some almond meal from Azure Standard, our food co-op)
Instructions:
- Preheat the oven to 475 degrees.
- Melt the butter in your cast iron skillet. Add the apples, cinnamon, cloves, and nutmeg. Stir.
- While the apples are cooking, whisk together the eggs, milk, rapadura, sea salt, and vanilla in a bowl.
- Add the almond meal to the egg/milk mixture and whisk until well-mixed.
- Once the apples are soft, remove skillet from the heat. Allow the pan to cool a bit, and then pour the egg mixture over the apples. Gently move the apple pieces around to allow the egg mixture to flow around them.
- Put the cast iron skillet into the oven and bake for 30 minutes or until the top is golden.
The kitchen smells delicious while this is cooking!
This recipe comes from one of my favorite cookbooks, From Scratch.
Oh yum! Just the thing I need to finish up that bag of apples I bought at the orchard! I'm featuring you on this week's Hearts for Home Blog Hop.
Thank you, Tara! I hope you enjoy it as much as we do!
This looks so yummy. Have you made any dairy substitutions? Do you think it would taste good using coconut oil instead of butter and coconut or almond milk instead of regular cow's milk?
I haven't tried any substitutions yet, but I've actually been thinking about it! The butter and milk might give it a richer, creamier flavor/texture, but I bet it would still be yummy with coconut oil and coconut or almond milk. I may try it since I have those things on hand!
Okay, Carol, I tried it! I used coconut oil in place of butter and almond milk in place of cow's milk. And it worked! It wasn't as rich as the original recipe, and it seemed like it wanted to stick to the pan more. Also, I didn't need to cook it as long for some reason. I only cooked it for about 18 minutes instead of 30.
But it was still yummy, and when one of my children came in from playing outside, she said, "Mmmm, it smells like fall in here–smells like apple cider!" We all enjoyed it for an afternoon treat. 🙂
Joy,
Thank you for experimenting on my behalf! I made it this morning – just as you posted, but with no sugar, thinking that the apples would be sweet enough. I think you should stick with your 1/4 cup. It's not much. I can't wait to try it with coconut oil and almond milk.
I have to say that the apples smelled so good when I sautéed them with the spices. 🙂
You're welcome! I was glad to try it out since we often have no butter or cow's milk in the house. I agree about the sugar–I think it needs it!