If I were getting apples in my bag tomorrow, I’d be making this Dutch baby. I had to make a skillet pancake for a story on German food that publishes tomorrow in the AJC and it’s reminded me how easy these kinds of things are to do and how much everyone likes them.
It’s a recipe that came originally from Southern Living.
Ingredients:
1 large apple, peeled and sliced 1 tablespoon granulated sugar 3 tablespoons unsalted butter, divided 2 eggs 1/2 cup fat-free or low-fat milk 1/2 cup all-purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup sour cream 1/2 cup firmly packed light brown sugar 1 to 4 tablespoons apple cider or orange juice Garnish: powdered sugar
Preparation:
Preheat oven to 450 degrees.
Heat a 10-inch cast-iron skillet over medium-high. Toss together apple slices and granulated sugar in a small bowl. Melt 1 tablespoon butter in skillet. Add apples, and sauté 3 to 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.
Whisk together eggs and milk in a medium bowl. Whisk in flour, cinnamon, salt and nutmeg. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.
Bake for about 20 minutes or until pancake is golden and puffed.
Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 tablespoon at a time, until desired consistency is reached. Serve with hot pancake.