In David’s words “We obviously love Dutch babies!” Haha…
(He’s dutch.. we have lots of babies… Dad joke, anyone?!)
Even though I over cooked it a little bit, it was interesting how the dark edges didn’t get hard and dry like I was worried they would. They just got a crispy edge, while staying chewy inside. Top with toppings of your choice. Claire ended the breakfast by slurping the last of the Apple Butter from the sauce dish I had on the table. Pretty much made my day!
This recipe calls for a 10- inch cast iron skillet. Adding extra apple on top is a great.
Quick easy breakfast, 10 minutes of prep time and 15-20 minutes of baking. Yum!
(Could also be used as a brunch dish or light dessert … Definitely not overly sweet.)
Here’s the recipe!
1 large apple, peeled and sliced
1 tablespoon granulated sugar
3 tablespoons butter, divided
2 large eggs
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/4 teaspoon ground nutmeg
Pre-heat the oven to 450 degrees.
Peel and slice one large apple. Melt 1 Tablespoon of butter in the cast iron skillet. Toss apples with sugar, and sautee in the butter until tender, or about as long as it took me to whisk the rest of the ingredients together!
In a medium sized bowl whisk together the egg and milk. (I read that 2% milk or fat free milk would result in a fluffier “pancake”. But I only buy whole milk since my girls drink it so much still, and it turned out great. So I would just use any milk in the fridge!) Add flour, and spices. Whisk until smooth.
Remove apples from the pan. Melt the last 2 Tablespoons of butter. Turn off the fire, pour in the batter, top with apples and place immediately in the oven. Bake for about 20 minutes, although mine turned out to have rather dark edges so I will start cheking it at 15 minutes next time around! Serve hot. So good!