Dutch Apple Baby
Fall is a beautiful season here in the North East. The vivid colors in the surroundings and the warmer tones around you gives that cozy feeling. Its also the harvest time for apples, concord grapes, pumpkins and different kinds of squashes. Every where you look, its a picturesque view.
Apple picking is one of the best fall time activities with family and friends. Also it is the time for fall baking. When there is an overload of different types of apples in the market during this season, I make this Apple Dutch Baby that has the perfect flavors of fall.
Apple Dutch Baby is a big pan cake with a fancy arrangement of apple slices with perfect fall flavors. The apple slices are sautéed in butter and then flavored with cinnamon and nutmeg. The sautéed apple slices are arranged in a bakeware and the pancake batter is poured on top and baked to perfection.
3 - pink lady apples cut into round slices
1/2 tsp - cinnamon powder
1/4 tsp - nutmeg powder
1/4 cup - granulated sugar
2 tbsp - butter
1/2 cup - all purpose flour
1 tbsp - plain yogurt
1/2 cup - milk
3 - eggs
1/2 tsp - salt
1 tsp - pure vanilla extract
- Pre heat oven for 400°F.
- Melt the butter in a pan and sauté the apples with sugar, cinnamon and nutmeg powder till the apples are lightly soft.
- Arrange the sautéed apples in a bakeware.
- Blend all the ingredients listed under pancake batter and pour on top of the arranged apples.
- Bake it in the oven for 30 - 35 minutes or till the pancake is cooked all the way through and the sides of the pancake are golden brown.
- Cut them into slices and sprinkle powdered sugar before serving.
- You can use a cast iron pan to prepare the Dutch Apple baby. If using cast iron pan, you may need only 20-25 minutes to bake it.
- I use ceramic bakeware and it takes longer time to bake.