Dutch baby pancakes, puffy and golden brown, are my go-to dish for wholesome and nourishing breakfasts. At night, when I’ve tucked my son into his cotton quilts and woolen blankets, I ask him what he wants to eat for the next morning’s breakfast. So many dishes, properly prepared, need time – soaked oatmeal porridge, baked oatmeal, or buttermilk biscuits, for instance. And while eggs are a household favorite, more often than not, “PANCAKES!” comes his reply. Like most moms, I don’t have a lot of time in the mornings and as much as I love food and cooking, the painstaking process of pouring, flipping, and turning every single pancake makes me shudder. I get bored, check my email, and burn half the batch of pancakes in the process. It’s not a pretty sight, and we’re left with a mountain of dirty dishes and batter-splattered countertops as a result.
So when he asks for pancakes, I negotiate. “How about a Dutch baby?” I ask. He acquiesces and we’re both satisfied.
Dutch baby pancakes are sinfully easy to prepare. In their simplest form, you can mix a quick batter, pour it into a skillet and throw it into the oven for ten to fifteen minutes. And you're done.
Apple Dutch Baby Pancake Recipe
- Heat the oven to 425F.
- Melt the ghee in a 10-inch cast iron skillet over (like this one) over medium heat. Toss the apples in the skillet and saute until tender, about 6 minutes. Pour in ¼ cup maple syrup over the apples and continue cooking, stirring occasionally, over medium heat until the syrup thickens, about 3 minutes longer. Remove the skillet from the heat, and allow the apples to cool about 3 minutes.
- Toss eggs, milk, remaining tablespoon maple syrup, flour, cinnamon, and nutmeg into a blender and blend until they form a smooth, liquid batter. Pour the batter over the apples, transfer to the oven and back for 12 to 15 minutes or until the pancake puffs and turns a pleasant nutty brown. Serve immediately.