Dutch Baby

Dutch Apple Pancake

Our breakfast routine gets, well, routine sometimes.  As in, boring.  As in, I cannot eat another scrambled egg if my life depended on it.  So we find ourselves looking for ways to spice things up.  This usually happens on the weekend when we have more time to wander about in the kitchen.  It goes something like this:

The Mistah:  “What do you want for breakfast?”

Me:  “I dunno, as long as it’s not eggs or oatmeal.  What do we have?”

The Mistah:  “Um, eggs and oatmeal, sorry.”

There is then much muttering under my breath and I start flipping through cookbooks and recipes for something, anything, different.  Most recently, it resulted in a Dutch Baby.

No, we didn’t adopt a small child from Holland.  We took eggs, flour, spices, milk, and apples and transformed them into a thick, eggy pancake.  The last time I made this, The Mistah remarked that his grandmother, or great-grandmother (I can’t recall which), used to make similar puffy, sweet apple pancakes.  I had no such history with the Dutch Baby.  But I can see that we definitely have a future together…at least when breakfast needs to be a little less routine.

Dutch Apple Pancake

South Beach Diet

BAH Note: While I’m showing the recipe the way it appears in the South Beach cookbook, we got a little crazy and used 2 Honeycrisp apples, real butter, real sugar, and regular flour.  I’m sure whichever way you make it will be delicious too.

  • 2 tablespoons trans-fat free margarine melted, divided
  • 1 medium Granny Smith apple, peeled, cored, and cut into 1/2 inch slices
  • 1/3 cup whole grain pastry flour
  • 2 tablespoons sugar
  • 1 tablespoons granular sugar substitute
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup lowfat (1%) milk
  • 4 eggs, lightly beaten

Heat oven to 400 degrees.

Melt 1 tablespoon of margarine in an oven-proof skillet (10 inches or larger) over medium heat.  Add apple and cook until lightly browned, about 5 minutes.

Puree remaining ingredients in a blender until just combined, about 1 minute.  Pour batter into skillet, over apples.  Bake until puffed and set, about 10 to 15 minutes depending on the size of your pan.

Serve hot.

{Printable Recipe}

12 thoughts on “Dutch Baby

    1. This would be good on a snowy morning. So why didn’t I make it over the weekend with 20 inches of snow on the ground? All that snow must have knocked the sense out of me : )

  1. I think this may appear on my table soon. while I make a passable sausage gravy and biscuits, I too will choke if I have to eat one more spoonful

    1. Biscuits and gravy is one of my favorite diner breakfast items. The Dutch Baby is a nice at home treat every now and then.

  2. I think I must be anti-breakfast or something. Not that I don’t eat it (I do, every single day) I just don’t like to fuss with it. I will happily eat oatmeal 365 days in a row. Heck, I even pregame with oatmeal if I’m going out for brunch.

    I think I will blame this aversion on not being fully awake until I consume at least 20 ounces of coffee…

    1. Beth, does this ambivalence include bacon as well?

      Breakfast at our house is pretty boring but every once in a while I get an urge to liven things up.

  3. I am with you… the routine… getting out of it… especially at breakfast and in a hurry!!!
    I will have ty try this one. We also like to switch it up with breakfast parfais: layers of yogurt, granola and berries, topped with honey…mmm.

    1. Amelia, I’m branching out into breakfast smoothies in 2010. But Dutch Baby is a lovely indulgence on a weekend morning.

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