Dutch Baby Pancake
Throughout childhood we had a Christmas morning breakfast tradition.
My mom would always bring a large, puffed pancake to the table. Hidden underneath were cinnamon and sugar spiced apples. She would scoop into it and the pancake would deflate. She would then dust each piece with confectioners’ sugar before giving it to us.
It was much fancier and sweeter than our typical breakfast fare. And definitely more dramatic.
We always referred to this dish as Dutch Baby Pancake however they are also called German Pancakes, and most likely are a variation of a German breakfast dish.
A Seattle restaurant claims to have created this hybrid pancake-popover, however, I am not sure when the addition of apples became popular.
I like to use my freezer apple pie filling in this recipe, making it a very easy weekend breakfast or brunch item. However, you could use canned apple pie filling (not sure which brands are gf) or simply saute up some sliced apples with some butter and cinnamon and sugar.
The only change I needed to make to my regular recipe was use my favorite gluten free flour blend (that has xanthan gum in it). I know a lot of people dislike flour blends, but I really think this blend can be used interchangeably with all-purpose flour in most recipes and I can assure you, it definitely works in this one!
So next time you need a special breakfast dish, consider making an Apple Dutch Baby. Your family or guests will surely be impressed.
Hot apple pie filling
Batter poured over hot skillet/apples.
Hot out of the oven and starting to deflate.
An inverted slice of the Dutch Baby.
Gluten Free Dutch Baby Pancake You could skip the fruit altogether, although I think apples and pancakes are a winning combination. Make sure both the oven and the skillet are hot or the pancake will not puff properly.
- about 3 cups apple pie filling (defrosted if necessary)
- 3 large eggs
- 3/4 cup milk
- 3/4 cup gluten free flour blend
- dash salt
- confectioners’ sugar for dusting, optional
- Preheat oven to 400.
- Pour apple pie filling into 10-12 inch cast iron skillet (You could use another metal, oven-proof dish here) and place in oven until hot, about 10 minutes.
- In a medium bowl, whisk together eggs, milk, and flour blend until smooth. Remove skillet from oven and pour egg mixture over the apples. Return to oven and bake 20-25 minutes or until puffed and golden brown.
- To serve, slice into wedges (I like to invert the slices so the apple side is up) and dust with confectioners’ sugar.
