Pumpkin Spice and Caramelized Apple Dutch Baby
I remember the first time my tastebuds were blessed by the Dutch Baby gods. It was by pure chance that day that the pancake house that I was at were giving out free dutch babies to those that had waited a long time for a table and oh ma gerd. Traditionally these babies are served with some sugar, butter, and lemon and thats really thats all you need. If you have never had one before I want to say the texture is between an American Flapjack and a Crêpe but all in all there is a uniqueness to this cake that is unlike the others.
For our recipe we decided to add a little pumpkin spice to make it more seasonal. We added the caramelized apples for the tart juxtaposition similar to the the lemon in the tradition dutch baby. We also topped this off with some raspberry preserves because we love everything raspberry but feel free to top this off with maple syrup or anything else that you would like. And let us know what you think!
DUTCH BABY INGREDIENTS: (6-8 SERVINGS)
- 3 eggs; room temperature
- 2/3 cup milk
- 1/4 tsp vanilla extract
- 2/3 cup flour
- 3/4 tsp pumpkin spice
- 2 tblsp butter
- 3 tblsp powdered sugar
- 1 green apple; sliced
- 1 honeycrisp; sliced
- 2 tblsp butter
- 2 tblsp light brown sugar
- Preheat oven to 425 F.
- For the apples, in an iron skillet melt the butter until brown. Add in the sliced apples and cook for 2 minutes. Add in a pinch of salt. Add in the brown sugar and cooked until desire tenderness. Reserve in a bowl.
- For the batter, in a bowl add in the room temperature eggs, milk, vanilla extract, flour, pumpkin spice. Whisk until well combined.
- In the same iron skillet melt the butter until brown. Add in the batter. Be careful of the splatter. Cook in the oven for 20 minutes.
- Sprinkle powdered sugar on the top and serve with the caramelized apples.