When I looked at the weather forecast last night things looked bleak - the first big winter storm, a mixture of snow and ice that would drop something like six inches of wet mess on the ground. I immediately zipped into action, running out to the grocery store to get last-minute supplies, making sure the car was undercover in the garage, and breaking out a pancake recipe that has been waiting for that first cold, snowy morning.

When I peered outside this morning I was a bit disappointed. No snow, no mess, no cars struggling up the hill on Main St. When I checked the temperature it was almost 40F out. Not quite the winter weather I had expected.

Although I had wanted to be whisking up a pancake batter while the snow flakes dropped into a winter wonderland, I didn’t want to totally give up on my morning plan. And while a nice snowfall might have made the perfect backdrop, these pancakes proved that they are delicious in any setting.

The dutch baby pancakes are really a killer combination of a pancake, omelet, and souffle. It can easily be swayed into the savory or the sweet and I am looking forward to playing with it as more of a dinner entree. If you are having a small brunch gathering and have a couple of large cast-iron skillets, this would be a great recipe to share. It is important to keep in mind that the dutch baby doesn’t hold well; it is best when pulled right out of the oven and served immediately.

This recipe is pretty simple and I’ve included apples to bring in a nice fall element - but really the options of topping and ingredients are endless. Check out the links below for more dutch baby recipes.

Dutch Baby Pancakes
(serves 2-4)

• 3 tablespoons unsalted butter (divided)
• 1 apple, thinly sliced
• 3/4 cup unbleached all-purpose flour
• 1/2 tablespoon sugar
• 1 teaspoon sea salt
• 4 eggs
• 2/3 cup whole milk
• maple syrup

Preheat the oven to 450F.

Set a 10-inch skillet (preferably cast-iron) over medium-high heat and melt three tablespoons of butter. When the butter has melted, remove 2 tablespoons from the skillet and set aside. Turn the heat down to medium and add the sliced apples to the remaining one tablespoon of butter; saute until tender, about 5-7 minutes. Turn off the heat on the skillet, remove the apples and set aside.

In a blender combine the flour, sugar, and salt and blend lightly to combine. Add the eggs, milk, and butter and blend lightly to form a smooth batter. (Alternatively you can vigorously whisk all ingredients by hand.)

Make sure there is enough butter remaining to coat the skillet so the pancake will slide out after it is baked (if the butter looks a little low, add a bit more to coat). Pour the batter into the warm skillet, using a spatula to spread the batter evenly. Arrange the sliced apples on top in any pattern you like. Place in the oven and bake for 15-18 minutes, until puffed and golden.

Top with maple syrup and serve immediately.

More Dutch Babies on the Web:

Cook & Eat: Dutch Babies with Vanilla Apricot Sauce

Orangette: Dutch Baby Pancakes

Smitten Kitchen: German Pancakes

Steamy Kitchen: German Oven Pancakes

Tagged as: breakfast

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