The Big Dutch Baby is a wonderful morning treat, it's incredibly easy to make and pops up like magic in the oven. I've made a Pear Dutch Baby before but I decided to try a slightly different recipe this time. I also added apples to the new recipe.
The Dutch Baby is a large eggy pancake with a crisp crust. The batter doesn't have any sugar so the fruit adds a little sweetness. It is usually dusted with powdered sugar and, in this case, a drizzle of honey. It's a quick, delicious, easy to fix breakfast with basic baking ingredients. The batter can be used without fruit or with whatever fruit you have available. Enjoy!
1/2 cup butter
1 apple, thinly sliced
6 large eggs
1 1/2 cups each milk and flour
6 large eggs
1 1/2 cups each milk and flour
Toppings: powdered sugar and honey
Preheat oven to 425°.
Put butter in a 4 1/2- to 5-qt. pan with deep sides and set on lowest rack of oven (remove other racks).
Mix batter, put eggs in a blender or food processor and whirl on high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling 30 seconds.
Mix batter, put eggs in a blender or food processor and whirl on high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling 30 seconds.
Place butter into pan to melt, once melted remove from oven, add apple slice and allow them to sizzle a moment. Pour in batter. Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes, depending on pan size.
Dust pancake with powdered sugar. Cut into wedges and serve with more powdered sugar a drizzle of honey.
Dust pancake with powdered sugar. Cut into wedges and serve with more powdered sugar a drizzle of honey.
Happy Baking!
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