I'm sort of a kitchen minimalist. I like gadgets, but I don't see the need for so many of them. For the most part, I like to keep things simple. I am open to being convinced otherwise if you've got a gadget you can't live without though. It's mostly rubber spatulas, wooden spoons, the same couple of metal bowls, a few glass ones and my cast-iron skillet (of course there's MORE in my kitchen, but those are some of my most-used). I only just bought my cast-iron in December last year and already I am seriously loving it.
After I made my first dutch baby, we had them every day for a week after that. My kids are pretty much obsessed and so am I. You might know the dutch baby as a German pancake, but whatever you call it, you should just make it. Like right now. Read this and then make it and then come back and read the rest of the blog. Deal? Deal.
If you've never had one before, it's sort of like a thicker baked crepe. Some people call it a pancake, but I don't think it tastes like a traditional pancake and can be a little misleading. The possibilities are endless, but I really like this apple version.
Some other possibilities:
- pears instead of apples
- ditch the apples and spices and garnish with blackberries and (Meyer) lemon juice
- spread a quick powdered sugar or cream cheese frosting and top with blueberries
- roasted strawberries & cream
- make bananas foster-style bananas, add batter & bake
- add a nut to the mix, like chopped pecans with apples or almonds with strawberries
- try the gingerbread spice dutch baby from the Smitten Kitchen Cookbook
Whole Wheat Apple Dutch Baby
Serves 2-4 (depending on what else you are serving)
Feel free to switch up the flour here and use 1/2 cup all-purpose, but I liked the half and half version here. I don't think it would be that good with all whole-wheat, but feel free to experiment.
1 apple, peeled & thinly sliced
2 Tbsp. unsalted butter
1/2 C milk
1/4 C unbleached all-purpose flour
1/4 C whole wheat flour
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract
pinch ground nutmeg
pinch kosher salt
optional: 2 Tbsp. brown sugar if you like it sweeter and more dessert-like
1. Preheat oven to 450F.
2. Melt butter in oven-proof (cast-iron) skillet over medium heat. Add sliced apples, cinnamon and nutmeg. Stir. Let cook about 5 minutes. Keep an eye on it and stir occasionally while you prepare the batter.
3. In a medium bowl, beat 2 eggs with a whisk. Then whisk in the milk, then flours. Whisk out all the lumps (It's okay if a few remain). Stir vanilla and salt.
4. Add batter to skillet with apples (get it all in there with a rubber spatula). Transfer skillet to oven and cook 15 minutes.
5. Serve with powdered sugar or whipped cream. I find it easiest to slice it into triangles with a pair of scissors.